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Bow-Tie Pasta with Escarole

Golden raisins give this pasta dish a hint of sweetness, which balances out the slightly bitter taste of escarole.

  • Prep:
  • 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


  1. 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.

  2. 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.

Cook's Notes

You may substitute kale or chard for the escarole.

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