Orecchiette with Escarole, Capers, and Olives
Photo: Annabelle Breakey; Styling: Randy Mon


YIELDS: 4 servings
TIME: 30 minutes
  1. Bring a pot of generously salted water to a boil. Cook pasta according to package instructions.
  2. Meanwhile, in a large frying pan over medium-high heat, heat 1 tbsp. oil. Add garlic and red pepper flakes. Cook 15 seconds, then add escarole in batches, tossing with tongs until it wilts and shrinks in the pan, about 6 minutes. Stir in olives and capers; set aside.
  3. Drain pasta, reserving 3/4 cup pasta-cooking water. Set frying pan of escarole over low heat, add pasta and 1/4 cup cooking water, and toss to combine. Stir in remaining 1 tbsp. oil, the butter, and cheeses. Stir to combine, adding more cooking water as necessary. Serve with more parmesan.


    • 12 ounces dried orecchiette pasta
    •  2 tablespoons extra-virgin olive oil, divided
    •  3 garlic cloves, finely chopped
    •  1/2 teaspoon red chile flakes
    •  1 bunch (12 oz.) escarole, leaves separated and coarsely chopped
    •  1/3 cup chopped pitted kalamata olives
    •  1 tablespoon brined capers
    •  1 tablespoon unsalted butter
    •  1/2 cup shredded fontina cheese
    •  2 tablespoons grated parmesan cheese, plus more for serving