Gf Penne E Escarole Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil. Add the gluten-free penne and cook 1–2 minutes less than package directions so the pasta is al dente (usually 8–10 minutes depending on brand). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Blanch escarole (optional for very bitter heads)

If your escarole is large and bitter, blanch the chopped escarole in the same pot of boiling water for 30–45 seconds, then drain and immediately shock in ice water. Drain thoroughly and squeeze out excess water. If escarole is mild, skip blanching and proceed directly to sautéing.

In a large wide skillet or sauté pan, warm 3 tbs extra-virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the sliced garlic, chopped anchovy fillets (if using) and 1 tsp red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and the anchovies have mostly dissolved into the oil, about 1–2 minutes. Take care not to let the garlic brown.

Add the escarole to the pan in batches if needed, stirring to wilt it into the aromatics. Cook until the escarole is tender and reduced in volume, 3–5 minutes. If the pan looks dry, add 1–2 tbs of the reserved pasta water or a splash of broth.

Pour 1 cup of broth into the pan with the escarole and bring to a gentle simmer. Allow the liquid to reduce slightly for 2–3 minutes so flavors concentrate.

Add the drained penne to the pan along with 1 tbs fresh lemon juice and 1/2 cup of the grated cheese. Toss thoroughly to combine, adding reserved pasta cooking water a few tablespoons at a time as needed to create a silky sauce that clings to the pasta (use up to 1/2 cup reserved water). Cook together over medium heat for 1–2 minutes until the sauce is glossy and the pasta is heated through.

Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to preference. Add remaining 1/2 cup grated cheese if you prefer a richer finish and toss to incorporate.

Divide the penne e escarole among plates. Sprinkle with toasted pine nuts or chopped walnuts and chopped fresh parsley. Drizzle a little extra-virgin olive oil if desired and finish with an additional grind of black pepper.