Caesar Spaghetti

1. 1

   Cook spaghetti in lightly salted boiling water as package directs.

2. 2

   Meanwhile heat 1 Tbsp oil in a large nonstick skillet over medium-high heat.

3. 3

   Add bread crumbs and, stirring often, cook 2 to 3 minutes until toasted.

4. 4

   Pour into a medium bowl.

5. 5

   Wipe out skillet.

6. 6

   Heat remaining 1 Tbsp oil in skillet over medium heat.

7. 7

   Add garlic and saute 1 minute or until fragrant.

8. 8

   Add 1 cup water and the broth cube.

9. 9

   Cook, stirring to dissolve cube.

10. 10

    Add escarole, cover and, stirring once or twice, cook 3 minutes or until just wilted.

11. 11

    Drain pasta and return to pot.

12. 12

    Add anchovies; toss with pasta until anchovies break up.

13. 13

    Add escarole, broth and tomatoes; toss to mix and coat.

14. 14

    Pour into serving bowl.

15. 15

    Stir cheese into bread crumbs; sprinkle on pasta.

16. 16

    Toss just before serving.

17. 17

    Serve with breadsticks.

18. 18

    Anchovies are a standard ingredient in Caesar salad.

19. 19

    If you don't like them, leave them out.

* Per serving · 4 servings · Values may vary.

No additional tips available.