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Orecchiette with Escarole, Capers, and Olives





Yields
Serves 4



Total Time
30 mins

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

su-Orecchiette with Escarole, Capers, and Olives Image




Photo: Annabelle Breakey; Styling: Randy Mon
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 492Calories from Fat 36
% Daily Value *
Total Fat 20g31%

Saturated Fat 6g30%
Cholesterol 26mg9%
Sodium 1716mg72%
Total Carbohydrate 66g22%

Dietary Fiber 3.1g13%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.