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Ingredients

How to make it

  • Bring a large pot of salted water to a boil.
  • Toast breadcrumbs in a dry nonstick skillet over medium-high heat for 3 minutes, stirring constantly until well browned. Stir in 1 tablespoon of the oil until crumbs are moistened; transfer crumbs to a small cup and reserve.
  • Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).
  • Heat the remaining 1/4 cup oil, anchovies, and garlic in a 6-quart pot or Dutch oven over medium-low heat. Cook 5 minutes, stirring until anchovies start to dissolve. Raise heat to medium; stir in wet escarole leaves in batches until incorporated. Cover pot; cook until escarole has wilted, about 3 minutes. Remove cover. Stir in beans, salt, and pepper. Simmer mixture, stirring until most of the water has evaporated.
  • Drain pasta in colander; reserve 1 cup of the cooking water.
  • Stir pasta into escarole mixture, moistening with some of the reserved cooking water if needed. Serve topped with toasted breadcrumbs and Parmessan.

Reviews & Comments 1

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    " It was excellent "
    ladyarp ate it and said...
    Wonderful! You really got my attention now. I've been looking for a new greens dish. Thanks.
    Was this review helpful? Yes Flag

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