Wholemeal orecchiette with escarole and cauliflower

Ingredients

• 320 gwholemeal orecchiette
• 1 smallescarole
• ¾ of a smallcauliflower
• 2peeled garlic cloves
• 4desalted anchovy fillets
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare cauliflower

   Remove the cauliflower’s core and outer leaves. Separate it into florets, making a small cut at the base of each stem.

2. 2

   Boil cauliflower

   Rinse the florets and boil them in lightly salted water for about 10 minutes. Drain, keeping the cooking water, and set them aside. Remove the core and any outer or damaged leaves from the escarole.

3. 3

   Wash escarole

   Separate the escarole leaves one by one and wash them thoroughly, changing the water at least 2–3 times. Dry with a clean tea towel and cut into pieces.

4. 4

   Cook escarole

   Boil the leaves in plenty of salted water for about 5 minutes, then lower the heat. Cover and simmer for another 5 minutes, stirring occasionally, then drain.

5. 5

   Infuse the oil

   Heat a few tablespoons of oil in a large frying pan. Let the crushed garlic cloves turn golden in the oil, then remove them.

6. 6

   Add anchovies

   Break up the anchovy fillets and stir them into the oil until they begin to dissolve. Add the escarole and cauliflower.

7. 7

   Fry the vegetables

   Cook the vegetables together in the pan for about 5 minutes with a peeled garlic clove. If needed, soften them with a few tablespoons of the cauliflower cooking water.

8. 8

   Boil the pasta

   Meanwhile, cook the orecchiette in the cauliflower cooking water until al dente. Drain and add them to the pan with the vegetables.

9. 9

   Finish the pasta

   Finish cooking the orecchiette in the pan, adding a couple of tablespoons of pasta cooking water. Adjust the salt.

10. 10

    Season and serve

    When the pasta is cooked, turn off the heat. Dress it with a drizzle of extra-virgin olive oil and freshly ground pepper, then serve hot.

What is wholemeal orecchiette with escarole?

Orecchiette are small, ear-shaped pasta traditionally associated with southern Italy. This dish has peasant roots, bringing pasta together with sturdy greens and cauliflower for a filling meal.

Wholemeal pasta adds a nutty flavour, while anchovies melt into the oil to season the vegetables. Cooking the pasta in the cauliflower water also carries some of the vegetable’s flavour into the finished dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 16g protein, 67g carbs, 10g fat.

Most of the carbohydrates come from the wholemeal orecchiette, while olive oil supplies much of the fat and anchovies contribute protein as well as some fat. Cauliflower and escarole add vegetables to each serving; pair the pasta with a simple salad if you would like a larger share of vegetables on the plate.

Prepare the vegetables well

Cauliflower florets: cut them to a similar size so they soften at roughly the same pace. A small cut at the base of each stem helps the thicker part cook through.

Escarole leaves: wash them in several changes of water, as grit can settle between the leaves. Drying and cutting them before boiling makes them easier to handle.

Build the anchovy dressing

Garlic: let the crushed cloves colour gently in the oil, then remove them as directed. This flavours the oil without leaving large pieces in the finished pasta.

Anchovies: break them up and stir until they start to dissolve. They season the oil and vegetables, so taste before adding much extra salt.

Cook the greens until tender

Escarole needs about 5 minutes at a boil, followed by another 5 minutes covered over low heat. It should be tender but still hold together when drained.

The vegetables then get about 5 minutes in the frying pan. Add a little reserved cooking water if the mixture looks dry, rather than letting it catch.

Keep the pasta al dente

Cook the orecchiette in the reserved cauliflower water and drain them while they still have a slight bite. They will continue cooking briefly in the pan.

A couple of tablespoons of pasta water help the vegetables and dressing coat the pasta. Add it gradually so the dish stays glossy rather than watery.

Serve it simply

Finish with olive oil and freshly ground black pepper once the heat is off. Serve straight away, while the pasta is hot and the dressing clings to the orecchiette.

A crisp green salad or a slice of bread works alongside it if you want to make the meal more substantial.

Recipe notes & tips

• Reserve the cauliflower cooking water before draining the florets.
• Wash the escarole in several changes of water to remove any grit.
• Keep the garlic at a gentle sizzle so it colours without burning.
• Taste before adding salt, since the anchovies are already savoury.
• Add pasta water a little at a time to control the consistency.
• Serve as soon as the pasta has finished cooking in the pan.

Variations

• Add chilli: briefly warm a pinch of chilli flakes in the oil with the garlic.
• Use another short pasta: choose a shape that holds the vegetable dressing well.
• Add lemon: finish with a little finely grated lemon zest for a brighter flavour.
• Include capers: rinse and chop a few, then stir them in with the anchovies.
• Top with breadcrumbs: toast them separately and scatter over the dish just before serving.

Common mistakes to avoid

• Burning the garlic: keep the heat moderate and remove the cloves as soon as they turn golden.
• Leaving grit in the escarole: separate the leaves and rinse them in several changes of water.
• Overcooking the cauliflower: check after about 10 minutes so the florets remain intact.
• Adding too much salt: taste the anchovy-seasoned vegetables before seasoning further.
• Making the pasta watery: add reserved cooking water gradually rather than pouring it all in.
• Cooking the pasta too soft: drain it al dente because it finishes cooking in the pan.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a frying pan with a splash of water, stirring until hot; the pasta may soften as it warms.

Frequently asked questions