Pasta with Escarole and Sun-Dried Tomatoes
Pasta With Escarole And Sun-Dried Tomatoes is an moderately easy dinner. Made with 1 bunch escarole, cut into bite size pieces, 1 lb. pasta, 10 to 12 sun-dried tomatoes, sliced into strips, 3 cloves garlic, chopped and 2 tbsp. olive oil, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Wash escarole thoroughly in cold water several times; drain in colander.
In a large skillet, add oil and garlic.
While cooking pasta, heat oil and garlic in skillet, then saute cut up escarole, sun-dried tomatoes, salt, pepper and dash of hot pepper flakes. Do not overcook.
Before draining pasta, add some of that water to skillet.
Drain pasta; pour escarole mixture over pasta.
π· Perfect Pairings
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