Spaghetti Puttanesca with Escarole Salad

Ingredients:

• 340 g spaghetti
• 2 anchovy fillets in oil, chopped
• 5 cloves of garlic (1 finely grated, 4 thinly sliced)
• 1 tbsp red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup + 3 tablespoons extra-virgin olive oil
• 1 can (800g) canned whole peeled San Marzano tomatoes, crushed by hand
• 0.5 tsp dried oregano
• 0.5 tsp red pepper flakes
• 1/3 cup pitted Kalamata olives, coarsely chopped
• 2 tbsp pickled capers, patted dry
• 0.5 cup chopped fresh parsley + 1 cup whole leaves
• 1 small head of escarole, torn

Preparation:

1. In a large saucepan, bring salted water to a boil over high heat.
2. Prepare the dressing:
   
   In a large bowl, combine the anchovies, grated garlic, vinegar, and mustard. Gradually whisk in 3 tablespoons of olive oil. Season with salt and pepper and set aside.
3. In a large skillet over medium-high heat, combine the remaining 1/4 cup olive oil and chopped garlic. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, and 1/2 teaspoon salt.
4. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 10-12 minutes. Add olives and capers.
5. Meanwhile, add the spaghetti to boiling water and cook according to package directions until al dente. Set aside 1 cup of the cooking water, discard the rest, and transfer the spaghetti to the pan with the sauce. Add 0.5 cups of the reserved pasta water, stirring until the spaghetti is well coated, 1-2 minutes, adding more water as needed. Add finely chopped parsley and season with salt and pepper to taste.
6. Divide the pasta among plates. Add the escarole and parsley leaves to the anchovy dressing; toss to coat. Serve the salad on top of the spaghetti.