Spaghettini with Spicy Escarole and Pecorino Romano

Name: Spaghettini with Spicy Escarole and Pecorino Romano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, chopped; 680 grams escarole (about 1 large head), cut into 1- to 2-inch strips; 2 garlic cloves, minced; 4 Tbsps extra-virgin olive oil, divided; 6 servings Freshly grated Pecorino Romano cheese; 0 teaspoons dried crushed red pepper; 454 grams spaghettini; 237 milliliters water

Spaghettini with Spicy Escarole and Pecorino Romano is a pescatarian main course. This recipe makes 6 servings with 503 calories, 21g of protein, and 19g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have water, escarole, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 2 tablespoons oil in heavy large saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add anchovies and dried crushed red pepper; stir 1 minute.

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Red Pepper Flakes

Anchovies

Add garlic; stir 30 seconds. Stir in escarole.

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Escarole

Garlic

Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.

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Salt And Pepper

Escarole

Water

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Frying Pan

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.

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Pasta

Water

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Pot

Drain pasta, reserving 1 cup cooking liquid.

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Pasta

Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.

Ingredients you will need

Escarole

Cheese