Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4
AuthorJessica Battilana

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
1

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

Step 2
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
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.

Ingredients

 12 ounces dried orecchiette pasta
 2 tablespoons extra-virgin olive oil, divided
 3 garlic cloves, finely chopped
 1/2 teaspoon red chile flakes
 1 bunch (12 oz.) escarole, leaves separated and coarsely chopped
 1/3 cup chopped pitted kalamata olives
 1 tablespoon brined capers
 1 tablespoon unsalted butter
 1/2 cup shredded fontina cheese
 2 tablespoons grated parmesan cheese, plus more for serving

Directions

Step 1
1

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

Step 2
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
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.

Orecchiette with Escarole, Capers, and Olives