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
Units
Scale
- 1 lb (450 g) escarole (or kale or other green), about 2 large bunches, stems trimmed
- Kosher salt
- 5 tbsp (75 ml) olive oil, divided, plus more for drizzling
- 1 cup (55 g) coarse fresh breadcrumbs
- 3 garlic cloves, chopped
- 1 lb (450 g) orecchiette pasta
- 1/2 tsp crushed red pepper flakes
- Freshly ground black pepper
- 1/2 cup (50 g) 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 tbsp 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 tbsp 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