Bow-Tie Pasta with Escarole
Golden raisins give this pasta dish a hint of sweetness, which balances out the slightly bitter taste of escarole.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2006
- Coarse salt and freshly ground pepper
- 3/4 pound (6 cups) bow-tie, or farfalle pasta
- 2 bunches (2 3/4 pounds) escarole, cut into 2-inch pieces
- 3/4 cup golden raisins
- 1 tablespoon olive oil
- 1/4 teaspoon red-pepper flakes
- 4 cloves garlic, thinly sliced
- 2/3 cup grated Parmesan cheese
In a large (8-to-10-quart) pot of boiling salted water, cook pasta 10 minutes. Add escarole and raisins; cook 2 minutes. Reserve 1 cup pasta water; drain. Set aside.
Dry pot. Place oil, pepper flakes, and garlic in pot. Cook over medium heat, stirring occasionally, until garlic is fragrant, 1 to 2 minutes. Remove from heat; toss in pasta mixture with Parmesan and reserved pasta water. Season with salt and pepper. Stir well and serve.