Spaghettini with Spicy Escarole and Pecorino Romano

Spaghettini with Spicy Escarole and Pecorino Romano
Photo by Tina Rupp

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 ½ pounds escarole
  • 1 cup water
  • 1 pound spaghettini
  • Freshly grated Pecorino Romano cheese
  • 3 anchovy fillets
  • 2 garlic cloves
  • + 1 more ingredients
    • ¼ teaspoon dried crushed red pepper

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 ...

View full recipe at Epicurious

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