Pasta with Escarole
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Pasta with Escarole
A simple and flavorful pasta dish made with escarole, garlic, anchovies, capers, and olives. This traditional home-style recipe combines sweet and savory flavors typical of Southern Italian cooking.
Calories440kcal
Ingredienti
- 500 g escarole
- 320 g spaghetti or linguine
- 3 tbsp extra virgin olive oil
- 2 garlic cloves
- 4 anchovy fillets
- 1 tbsp capers rinsed
- 80 g black olives pitted
- 30 g pine nuts
- 20 g raisins
- Salt to taste
- Black pepper to taste
Istruzioni
- Wash the escarole thoroughly and cut it into large pieces.
- Soak the raisins in warm water for 10 minutes, then drain.
- Bring a large pot of salted water to a boil and blanch the escarole for 5 minutes.
- Remove the escarole with a slotted spoon and reserve the cooking water.
- In a large skillet, heat the olive oil and lightly brown the garlic.
- Add the anchovies and stir until dissolved.
- Add the capers, olives, pine nuts, and raisins. Cook for 2 minutes.
- Add the escarole and sauté for 5 minutes, stirring occasionally.
- Cook the pasta in the reserved escarole water until al dente.
- Reserve a cup of cooking water and drain the pasta.
- Add the pasta to the skillet and toss with the escarole mixture, adding a little cooking water if needed.
- Season with black pepper and serve immediately.
Note
This dish reflects the sweet-and-savory combinations often found in traditional Southern Italian cooking. For a simpler everyday version, raisins and pine nuts can be omitted.