Spaghettini with Pecorino Romano e Escarole
(Spaghettini con Pecorino Romano e Scarola)
Ingredients:
4 tablespoons extra-virgin olive oil, divided
3 anchovy fillets, chopped
1/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
1 and 1/2 lbs escarole (about 1 large head), cut into 1 to 2-inch strips
1 cup water
1 pound spaghettini pasta
Freshly grated Pecorino Romano cheese
Directions:
Heat 2 tablespoons olive oil in heavy large saucepan over medium heat.
Add anchovies and dried crushed red pepper; stir 1 minute.
Add garlic; stir 30 seconds.
Stir in escarole.
Add 1 cup water, cover pan, and reduce heat to low.
Cook until escarole is tender, about 5 minutes.
Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.
Drain pasta, reserving 1 cup cooking liquid.
Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary.
Stir in remaining 2 tablespoons olive oil.
Divide pasta among shallow bowls, sprinkle with cheese, and serve. Makes 4 to 6 servings.