Orecchiette With Escarole, Capers, And Olives

• 12 ounces dried orecchiette pasta
• 2 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, finely chopped
• 1/2 teaspoon red chile flakes
• 1 bunch (12 oz.) escarole, leaves separated and coarsely chopped
• 1/3 cup chopped pitted kalamata olives
• 1 tablespoon brined capers
• 1 tablespoon unsalted butter
• 1/2 cup shredded fontina cheese
• 2 tablespoons grated parmesan cheese, plus more for serving

1. Bring a pot of generously salted water to a boil. Cook pasta according to package instructions.
2. Meanwhile, in a large frying pan over medium-high heat, heat 1 tbsp. oil. Add garlic and red pepper flakes. Cook 15 seconds, then add escarole in batches, tossing with tongs until it wilts and shrinks in the pan, about 6 minutes. Stir in olives and capers; set aside.
3. Drain pasta, reserving 3/4 cup pasta-cooking water. Set frying pan of escarole over low heat, add pasta and 1/4 cup cooking water, and toss to combine. Stir in remaining 1 tbsp. oil, the butter, and cheeses. Stir to combine, adding more cooking water as necessary. Serve with more parmesan.

pasta, extravirgin olive oil, garlic, red chile flakes, olives, capers, unsalted butter, fontina cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/orecchiette-escarole-capers-olives (may not work)