Whole wheat pasta isn’t meant for delicate sauces, but I love its nutty flavor and slightly coarse texture with a chunky, garlicky sauce like this one. Escarole is a versatile green of which Southern Italians are especially fond. Uncooked, it makes a fine salad green. Cooking it brings out its slight sweetness. It can be stir-fried, added to soup, or tossed with pasta, as here.

Experience a symphony of flavors with Whole Wheat Fusilli with Spicy Escarole, Tomatoes, and Olives, a vibrant and satisfying pasta dish that combines the freshness of escarole, the tanginess of cherry tomatoes, and the brininess of black olives. This recipe showcases the versatility of whole wheat fusilli while infusing it with a delightful medley of ingredients that create a truly memorable culinary experience.

Picture a pot of water coming to a boil, ready to embrace the tender escarole leaves, cooking them until the thick stems become irresistibly tender. As the escarole is cooked to perfection, it is gently removed and drained, preserving its vibrant green color and delicate texture.

In a large skillet, thinly sliced garlic and a pinch of crushed red pepper dance in fragrant extra-virgin olive oil, releasing their aromatic essence. The addition of halved cherry tomatoes and chopped black olives brings a burst of color and a burst of flavors. As the tomatoes soften and release their sweet juices, they intertwine with the briny olives, creating a harmonious blend that will tantalize your taste buds.

Meanwhile, the reserved escarole cooking water is transformed into a bubbling bath for the whole wheat fusilli. Stirring occasionally, the pasta cooks to al dente perfection, ready to soak up the flavors of the accompanying sauce.

The cooked pasta joins the aromatic skillet, and with a flick of the wrist, it becomes coated in the spicy escarole, tomato, and olive sauce. The final touch is a generous sprinkle of freshly grated Pecorino Romano, adding a savory and salty note that enhances the overall taste profile.

Whole Wheat Fusilli with Spicy Escarole, Tomatoes, and Olives is a celebration of bold flavors and wholesome ingredients. The nutty and chewy whole wheat fusilli provides a hearty base, while the combination of spicy escarole, juicy tomatoes, and briny olives offers a harmonious blend of tastes and textures. This dish is a perfect choice for those seeking a satisfying and wholesome meal that doesn’t compromise on flavor.

So, let your taste buds embark on a journey of delectable flavors and textures. Whole Wheat Fusilli with Spicy Escarole, Tomatoes, and Olives is a dish that promises to awaken your senses and leave you craving for more with each and every bite.

Serves 6 to 8

INGREDIENTS

• Salt
• 1½ pounds escarole, trimmed and cut into bite-size pieces
• 2 large garlic cloves, thinly sliced
• Pinch of crushed red pepper
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 cups halved cherry tomatoes
• ½ cup chopped pitted imported black olives
• 1 pound whole wheat fusilli
• ½ cup freshly grated Pecorino Romano

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the escarole and cook for 7 to 9 minutes, until the thick stems are tender. Remove with a slotted spoon. Drain well. Reserve the cooking water for the pasta.
2. In a skillet large enough to hold all of the ingredients, cook the garlic and red pepper in the oil over medium heat until the garlic is golden, about 5 minutes.
3. Stir in the tomatoes and olives. Cook for 10 minutes, or until the tomatoes are soft.
4. Add the cooked escarole to the skillet. Cook for 5 minutes, adding a little warm water if the sauce seems dry.
5. Meanwhile, return the escarole cooking water to a boil. Add the pasta, stir well, and cook, stirring often, until al dente. Drain.
6. Add the drained pasta to the sauce in the skillet. Turn the heat to high and toss the pasta well.
7. Add the grated Pecorino Romano cheese to the skillet and toss again.
8. Drizzle with a little olive oil.
9. Serve immediately.