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.

Portata first course

Cucina napoletana

Keyword pasta with escarole, escarole pasta, pasta e scarola, Mediterranean pasta, vegetarian pasta, traditional Italian recipe

Preparazione 15

Cottura 25

Tempo totale 40

Calories 440kcal

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.