Rigatoni Escarole and Cannellini

RIGATONI WITH ESCAROLE AND CANNELLINI 

“This is an easy vegetarian pasta dish with the classic combination of escarole and cannellini beans” 

Serves 4.

Ingredients:

• 4 Tbsp extra virgin olive oil

• 1 head of escarole, sliced

• 1 medium onion, any type, diced

• 2 cloves of garlic, finely chopped

• 1 bay leaf

• Red pepper flakes to taste

• 1 cup vegetable broth or water

• 1 15 oz. cans of cannellini or 1 1/2 cups of cooked cannellini, drained and rinsed

• 8 oz. rigatoni 

• Grated Pecorino or Parmesan cheese

Preparation:

1. Get a large pot of salted water ready for cooking the pasta.

2. In a large skillet or sauté pan (10 inch) heat the oil over medium high heat and add the onion, bay leaf, pepper flakes and a pinch of salt. When the onions are soft (2-3 min) add the garlic, and after 1 more minute add the escharole and stir it until wilted. 

3. When the escarole is soft (3 min) add ½ cup of vegetable broth or water and bring to a gentle boil.

4. Add the cannellini and enough additional broth or water (about ½ cup more) to just cover the beans and bring to a gentle simmer. Season to taste with salt and black pepper.

5. Meanwhile bring the pasta water to a rolling boil and add the pasta and cook until just ‘al dente’. For best flavor make sure the water is well salted. 

6. If you are going to drain the pasta reserve at least 1 cup of the cooking water before draining, then add the pasta to the skillet. Or you can remove the pasta from the pot with a wire mesh or slotted spoon and transfer directly to the skillet and toss to combine.

7. Add more of the broth and enough of the pasta water to just cover everything in the skillet by about ¼ inch.

8. Continue to simmer until the pasta is just right, 1-2 minutes longer. 

9. Remove the bay leaf and then sprinkle with about 1-2 Tablespoons with grated cheese

10. Plate into pasta bowls or dishes and serve with some grated cheese to pass around the table.