Whole wheat rigatoni salad with escarole

The whole wheat rigatoni salad with escarole is a fresh and tasty dish that combines the flavor of whole wheat pasta with the crispness of escarole. Here’s the recipe:

Ingredients

• 250 g of whole wheat rigatoni
• 1 head of escarole
• 10 cherry tomatoes
• 50 g of pitted black olives
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Parmesan or pecorino cheese flakes (optional)
• Balsamic vinegar (optional)
• Chili pepper (optional)

Preparation

1. Start by washing the escarole thoroughly under cold running water to remove any soil residue. Drain it and roughly chop it.
2. Bring a pot of salted water to a boil and cook the whole wheat rigatoni according to the package instructions, to achieve an al dente texture.
3. In the meantime, cut the cherry tomatoes in half or into quarters, depending on your preference, and place them in a large bowl.
4. Heat a drizzle of extra virgin olive oil in a pan and lightly sauté the escarole with a crushed garlic clove, just long enough to wilt it slightly. Remove the garlic and turn off the heat.
5. Drain the pasta and cool it under cold water to stop the cooking and keep it al dente. Let it drain well before transferring it to the bowl with the cherry tomatoes.
6. Add the sautéed escarole, black olives to the bowl and season everything with extra virgin olive oil, salt, and pepper to taste. If you like, you can also add some cheese flakes and a drizzle of balsamic vinegar for an acidic touch.
7. Mix all the ingredients well and serve the salad warm or at room temperature.

Optionally, for a spicy kick, you can add finely chopped chili pepper before serving.

Curiosity

Escarole is a salad that is widely used in Mediterranean cuisine, especially in Southern Italy, where it is used in soups, pizzas, and cold dishes. In Naples, for example, the ‘pizza di scarole’ is typical, featuring it as the star in a flavorful filling.