Ingredients
12 ounces short pasta, such as gemelli or cavatappi
Kosher salt and freshly ground pepper
1 small red onion
1 small head escarole
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced garlic (from 4 to 5 cloves)
2 tablespoons tomato paste
1 can (15 ounces) chickpeas or mixed beans, undrained
3/4 cup vegetable or low-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano (2 ounces), plus more for serving
Preparation
Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.
