Are you ready to elevate your pasta game with a dish that’s as simple as it is sensational? Dive into the world of Italian cuisine with our Spaghetti Aglio e Olio with Escarole—a delightful blend of garlic, greens, and a hint of spice that will have your taste buds dancing! In just 20 minutes, you can whip up this quick and satisfying meal that’s perfect for weeknight dinners or impressing guests. Get ready to savor the rich flavors and vibrant colors of this classic dish that’s sure to become a staple in your kitchen!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 4 cloves garlic
- 1 head escarole
- 4 tbsp olive oil
- Red pepper flakes to taste
- Salt to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 400g of spaghetti, 4 cloves of garlic, 1 head of escarole, 4 tablespoons of olive oil, red pepper flakes, salt, and Parmesan cheese for serving.
- Fill a large pot with water, adding a generous amount of salt. Bring the water to a rolling boil over high heat.
- While waiting for the water to boil, prepare the escarole. Rinse the escarole under cold water to remove any dirt or grit. Shake off excess water and chop it into bite-sized pieces.
- Once the water is boiling, add the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.
- While the spaghetti cooks, heat 4 tablespoons of olive oil in a large skillet over medium heat. Peel and thinly slice the 4 cloves of garlic.
- Add the sliced garlic to the skillet and sauté it gently, stirring frequently to prevent burning. Cook until the garlic is golden and fragrant, about 2-3 minutes.
- Once the garlic is ready, add the chopped escarole to the skillet. Sauté for about 3-4 minutes, or until the escarole is wilted and tender.
- When the spaghetti is cooked, reserve about 1 cup of the pasta water, then drain the spaghetti in a colander.
- Add the drained spaghetti to the skillet with the garlic and escarole. Toss everything together, adding a splash of the reserved pasta water to create a light sauce.
- Season the dish with red pepper flakes and salt to taste. Toss again to ensure the spaghetti is well coated.
- Remove the skillet from heat. Serve the spaghetti aglio e olio with escarole immediately, garnishing with freshly grated Parmesan cheese on top.
- Enjoy your delicious Italian meal!
Tips
- Perfect Pasta: Always salt your boiling water generously before adding spaghetti. This is your chance to infuse flavor into the pasta itself!
- Garlic Alert: Keep a close eye on the garlic while sautéing. It can go from golden to burnt in a matter of seconds, so stir frequently to achieve that perfect golden hue.
- Escarole Essentials: Make sure to rinse the escarole thoroughly to remove any grit. The fresher the greens, the better the dish!
- Pasta Water Magic: Don’t forget to reserve that cup of pasta water! It’s a secret weapon for creating a silky sauce that clings beautifully to the spaghetti.
- Customize the Heat: Adjust the amount of red pepper flakes to suit your spice tolerance. You can always start with a pinch and add more if you like it hot!
- Cheese it Up: For an extra touch of decadence, try using freshly grated Parmesan cheese. It melts beautifully and adds a rich, savory finish to your dish.
- Serve Fresh: This dish is best enjoyed immediately after cooking. The flavors are at their peak, and the pasta is perfectly al dente!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 74g
Protein: 17g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 8mg
