Spaghetti Puttanesca with Escarole Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 599
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 76
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 15
- Cholesterol
- 2
- Sodium
- 854
- Total: 45 min
- Active: 35 min
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
Directions
- 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.