A lot of bold flavors, a satisfying meal, and an easy way to eat those leafy greens everyone is always on us about. And more good news: this recipe is ready in just over the time it takes to boil the pasta. ”Just over” because you dip the greens into your boiling vat of water for a few minutes before lifting them out and sliding the pasta in. But since you re-use the water, it’s an extra step that’s hardly onerous.
PrintOrecchiette with Escarole and Bread Crumbs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This orecchiette pasta dish combines tender escarole, crispy breadcrumbs, and a hint of heat from red pepper flakes, creating a flavorful and satisfying meal.
Ingredients
- 1 pound escarole (or kale or other green), about 2 large bunches, stems trimmed
- Kosher salt
- 5 tablespoons olive oil, divided, plus more for drizzling
- 1 cup coarse fresh breadcrumbs
- 3 garlic cloves, chopped
- 1 pound orecchiette pasta
- 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the escarole and cook until just tender, about 4 minutes. Using tongs or a skimmer, transfer the escarole to a colander to drain, keeping the water in the pot.
- Return the pot of water to a boil and add the orecchiette. Cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden brown and crisp, about 5 minutes. Transfer to a bowl and wipe out the skillet.
- Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 1 minute.
- Add the escarole to the skillet and cook, tossing, until heated through, about 2 minutes. Season with salt and black pepper.
- Add the pasta and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, tossing and adding more cooking water if needed, until the sauce coats the pasta, about 2 minutes.
- Remove from heat and stir in 1/2 cup of Parmesan cheese. Serve the pasta topped with breadcrumbs and additional Parmesan cheese.
Notes
You can substitute escarole with kale or another leafy green. Reusing the pasta water for cooking the greens saves time and adds flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 65 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 10 mg
Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.’
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