Pasta with Escarole & Beans Recipe ___

Pasta with Escarole & Beans Recipe


For the Pasta:

  • 0.25 cup extra virgin olive oil
  • 6 cloves garlic, sliced
  • 0.25 teaspoon red pepper flakes
  • 3 anchovy fillets packed in oil (optional)
  • 0.25 cup dry white wine
  • 0.25 cup chicken broth
  • 1 head escarole, trimmed, washed and coarsely chopped
  • 1 19oz can cannellini beans, rinsed
  • salt and pepper as desired
  • 1 pound Paccheri Rigati
  • grated Pecorino Romano cheese for sprinkling


Put a large skillet with a lid over a medium flame and heat the oil. Add the garlic and cook for 30 seconds. Add in the anchovies and cook until they have melted, about 30 seconds to 1 minute.

Add in the wine and cook for 1 minute.

Add the escarole to the pan and cook until the leaves are wilted, about 3-5 minutes.

Add in the beans and using a wooden spoon, mash about half of them.

Add the chicken broth to the pan and lower the flame to a simmer. Cover and cook until the escarole is tender, about 5-7 minutes. Uncover and cook another 2 minutes. Taste for seasoning and season with salt and pepper as desired.

Lower the flame to low while the pasta cooks.

Drop the paccheri into a large pot of generously salted boiling water and cook until al dente.

Drain and add the pasta to the pan. Toss over medium-high heat for 1-2 minutes.

Serve in warm bowls with a sprinkle of grated pecorino romano cheese.