Spaghettini with Spicy Escarole and Pecorino Romano Recipe

Spaghettini with Spicy Escarole and Pecorino Romano Recipe

  • 4 tablespoons extra-virgin olive oil, divided
  • 3 anchovy fillets, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 1 1/2 pounds escarole (about 1 large head), cut into 1- to 2-inch strips
  • 1 cup water
  • 1 pound spaghettini
  • Freshly grated Pecorino Romano cheese
  1. Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. 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.
  2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
  3. 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.
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