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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

Very disappointed

May 21, 2015
I got all the ingredients together for this recipe and looked forward to preparing it. Unfortunately when I combined the cheeses as instructed all the cheese melted and ended up in one big clump mixed in with the chopped up olives & capers. Adding the "cooking water" did nothing to make it into a "creamy sauce." Will not make this again.