Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb rigatoni
3/4 lb new red potatoes -- medium-sized dice
3 tbsp olive oil
1/4 cup garlic clove -- sliced
1/2 tsp chili flakes
1 whole red onion -- cut into thin
strips
1 bunch escarole -- washed, chopped
fine
2 ozs extra-virgin olive oil
1 tbsp red wine vinegar
1/4 tsp salt
Parmigiano-Reggiano cheese -- grated, as needed |
Preparation:
1) Cook pasta and potatoes together in salted water until pasta is al
dente,
about 8-10 minutes.
2) Heat 2/3 olive oil in large saute pan over high heat. Add garlic and
chili. Tilt pan to submerge garlic and chili in hot oil. Stir constantly
with
wooden spoon until garlic turns golden brown, about 1-2 minutes.
3) Stir onion into toasted garlic. Cook until wilted, about 1-2 minutes.
4) Add escarole to garlic mixture. Add enough pasta water to simmer
escarole.
(Add 1/2 cup of pasta water per serving.) Simmer liquid and escarole until
reduced by 1/3 of its original volume.
5) Add drained pasta and potatoes to simmering greens. Fold together.
Simmer
to develop flavors, about 2 minutes.
6) Just before serving, stir-in extra virgin olive oil, vinegar, and salt.
Serve pasta in bowls and top with cheese. |
