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Cavatelli with Escarole and Sun Dried Tomatoes
Jack Scannella
Ingredients
1/4 cup olive oil
1 onion, chopped
2 green onions, sliced (tops and all)
3 cloves garlic, crushed and chopped
1 head escarole, washed and torn into bite-size pieces
8 slices sun-dried tomatoes (poached and cooled in reserved liquid)
Salt and pepper, to taste
1 pound cavatelli pasta, frozen or homemade, cooked
1/2 cup grated Parmesan cheese
Directions
Put a large non-stick skillet over medium heat and add the oil. Saute onions and garlic until onions are soft. Add the escarole and cover. Allow to steam in its own moisture until it has wilted. Remove the lid and continue cooking until the escarole is tender, about 10 minutes. Slice the tomatoes into julienne strips. Add to the skillet with the reserved poaching liquid. Toss. Cook another three minutes. Add the cavatelli. Toss. Add the cheese and toss again. Serve immediately.