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Orecchiette with Escarole, Capers, and Olives

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins

Serves 4

Adding a bit of the cooking water at the end melts the cheeses into a creamy sauce that lightly coats the pasta.


  • 12 ounces dried orecchiette pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon red chile flakes
  • 1 bunch (12 oz.) escarole, leaves separated and coarsely chopped
  • 1/3 cup chopped pitted kalamata olives
  • 1 tablespoon brined capers
  • 1 tablespoon unsalted butter
  • 1/2 cup shredded fontina cheese
  • 2 tablespoons grated parmesan cheese, plus more for serving

Nutrition Information

  • calories 492
  • caloriesfromfat 36 %
  • protein 16 g
  • fat 20 g
  • satfat 6 g
  • carbohydrate 66 g
  • fiber 3.1 g
  • sodium 1716 mg
  • cholesterol 26 mg

How to Make It

  1. Bring a pot of generously salted water to a boil. Cook pasta according to package instructions.

  2. Meanwhile, in a large frying pan over medium-high heat, heat 1 tbsp. oil. Add garlic and red pepper flakes. Cook 15 seconds, then add escarole in batches, tossing with tongs until it wilts and shrinks in the pan, about 6 minutes. Stir in olives and capers; set aside.

  3. Drain pasta, reserving 3/4 cup pasta-cooking water. Set frying pan of escarole over low heat, add pasta and 1/4 cup cooking water, and toss to combine. Stir in remaining 1 tbsp. oil, the butter, and cheeses. Stir to combine, adding more cooking water as necessary. Serve with more parmesan.