Spaghetti with escarole
FIRST COURSES,  Italian pasta

Spaghetti with neapolitan escarole

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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