Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.35 Kcal (1932 kJ) | ||
| Calories from fat | 158.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.65g | 27% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 1% | |
| Sodium | 702.4mg | 29% | |
| Potassium | 188.54mg | 4% | |
| Total Carbs | 65.7g | 22% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 12g | 24% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 128.44 Kcal (538 kJ) | ||
| Calories from fat | 44.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 27% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 1% | |
| Sodium | 195.56mg | 29% | |
| Potassium | 52.49mg | 4% | |
| Total Carbs | 18.29g | 22% | |
| Sugars | 0.64g | 9% | |
| Dietary Fiber | 0.96g | 14% | |
| Protein | 3.34g | 24% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.6mg | 13% | |
| Calcium | 8.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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