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1
Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir.
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2
Remove the escarole with tongs; set aside.
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3
Drain the pasta, reserving 1/2 cup cooking liquid.
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4
Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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5
Add the capers and fry until crisp, about 2 minutes.
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6
Transfer to a paper-towel-lined plate.
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7
Add the remaining 3 tablespoons oil to the skillet.
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8
Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute.
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9
Add the tomatoes, chickpeas, a pinch of salt and the bay leaves.
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10
Cook until the tomatoes and chickpeas brown, about 6 minutes.
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11
Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes.
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12
Remove and discard the bay leaves.
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13
Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper.
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14
(If the sauce is thick, add some reserved pasta water.)
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15
Stir in the cheese and top with fried capers, if using, and more cheese.
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16
Per Serving: Calories 540; Total Fat 19 g; (Sat Fat 4 g, Mono Fat 11 g, Poly Fat 2.6 g); Protein 21 g; Carb 79 g; Fiber 15 g; Cholesterol 9 mg; Sodium 800 mg
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17
Photograph by Antonis Achiellos
