| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 oil-packed anchovy fillets, minced
- 5 cloves garlic (1 finely grated, 4 thinly sliced)
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/3 cup pitted kalamata olives, roughly chopped
- 2 tablespoons jarred capers, drained
- 12 ounces spaghetti
- 1/2 cup chopped fresh parsley, plus 1 cup whole leaves
- 1 small head escarole, torn
Instructions
- Bring a large pot of salted water to a boil. Make the dressing: Whisk the anchovies, grated garlic, vinegar and mustard in a large bowl. Slowly whisk in 3 tablespoons olive oil. Season with salt and pepper and set aside.
- Combine the remaining 1/4 cup olive oil and the sliced garlic in a large skillet over medium-high heat. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the tomatoes, oregano, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Stir in the olives and capers.
- Meanwhile, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and transfer to the skillet with the sauce. Add 1/2 cup of the reserved cooking water and cook, tossing, until well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Stir in the chopped parsley; season with salt and pepper.
- Divide the spaghetti among bowls. Add the escarole and parsley leaves to the anchovy dressing; toss to coat. Pile the salad on top of the spaghetti.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 599 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 2 mg |
| Sodium | 854 mg |
Reviews
My husband and I LOVED this. Wouldn’t change a thing!