Whole-Wheat Fusilli with Spicy Escarole, tomatoes and olives

Categories: pasta

Ingredients

• 1 1/2 lbs. escarole, trimmed and cut into
• bite-size pieces
• 2 large cloves garlic, thinly sliced
• Pinch crushed red pepper
• 1/4 cup extra-virgin olive oil, divided use
• 2 cups kalamata olives ( or other ripe olive)
• chopped
• 1 lb. whole-wheat fusilli
• 1/2 cup Pecorino-Romano chees, freshly
• grated

Directions

1. Cook escarole in boiling water 7 to 9 minutes or until the thick stems are tender. Remove with a slotted spoon. (Reserve the cooking water for the pasta).
2. In a large skillet, cook the garlic and red pepper in 3 tablespoons oil over medium heat 5 minutes or until garlic is golden. Stir in tomatoes and olives; cook 10 minutes or until tomatoes are soft. Stir in escarole and cook 5 minutes; add a little water if the sauce seems dry.
3. Meanwhile, return the reserved escarole cooking water to a boil. Add pasta; cook according to package directions; drain. Add the pasta to the sauce and turn heat to high; toss pasta. Add cheese and toss again. Drizzle with remaining olive oil and serve immediately.

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