Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary test

30 mins
Serves 4


Ingredient Checklist


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

  • 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.

  • 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.

Nutrition Facts

492 calories; calories from fat 36%; protein 16g; fat 20g; saturated fat 6g; carbohydrates 66g; fiber 3.1g; sodium 1716mg; cholesterol 26mg.