If you love pasta … but also Neapolitan endive … try to make these spaghetti with Neapoletan escarole!
Time: 30 mins
Cost: medium – low
Difficulty: medium – easy
Servings: 3 / 4 people
200 g spaghetti pasta
200 g escarole
3 tablespoons of black olives (better if from Gaeta)
1 tablespoon and a half of capers
1 tablespoon of raisins
1 tablespoon of pine nuts
4 anchovy fillets
1 clove of garlic
Chili pepper to taste
How to get up
Boil 2 and a half liters of water and, in the meantime, clean and wash the escarole.
When the water boils, add salt and blanch the leaves of the escarole for a few minutes; drain (without throwing away the water), chill them with cold water and blend them with the mini pimer until they become a not too thick cream (season with salt and add a little oil).
Use the water left from the endive preparation, to cook the pasta.
While the spaghetti is cooking, toast the pine nuts in a pan, remove them and put them aside.
In the same pan, brown the garlic in a little oil, add the chilli pepper and then the anchovies, remove from the heat and melt them with the help of a ladle.
Chop coarsely the olives, capers, raisins and toasted pine nuts, put everything in the pan and cook gently for a few minutes, adding a little cooking water.
Drain the spaghetti al dente and sauté in the pan adding cooking water.
Put a base of escarole cream on the plate and a nice nest of spaghetti on top and finish with a drizzle of oil and the spaghetti with Neapolitan escarole are ready to serve!
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