Ingredients:
1 lb. of your favorite spaghetti
1 head of escarole cut
4 cloves of garlic crushed & chopped
½ red onion sliced
Handful of sun dried tomatoes sliced
Piece of provolone sliced in small chunks
Romano cheese for grating
Dashes of red pepper flakes
1 Jalapeño sliced with seeds
1 can of artichoke hearts drained and halved
Olive oil for drizzling
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Preparation:
In a large frying pan heat a few drizzles of olive oil. Add the escarole, garlic and Jalapeño carefully, so the olive oil does not splatter and hurt you. Add the onion and sun dried tomatoes and the artichoke hearts. Allow to sauté until the escarole is softened but crisp.
Prepare the spaghetti as directed and lift into the escarole. Add the provolone and a few drizzles of olive oil and the red pepper flakes and toss. Top with grated Romano cheese and serve.
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