SPAGHETTINI WITH SPICY ESCAROLE AND PECORINO ROMANO

Spaghettini with Spicy Escarole and Pecorino Romano image

Provided by Michael Lomonaco

Yield Makes 4 to 6 servings

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil, divided
3 anchovy fillets, chopped
1/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
1 1/2 pounds escarole (about 1 large head), cut into 1- to 2-inch strips
1 cup water
1 pound spaghettini
Freshly grated Pecorino Romano cheese

Steps:

Heat 2 tablespoons 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 tender but still firm to bite. 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 oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.