Spaghetti Puttanesca with Escarole Salad

Ingredients

• Kosher salt
• 2 oil-packed anchovy fillets, minced
• 5 cloves garlic (1 finely grated, 4 thinly sliced)
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/3 cup pitted kalamata olives, roughly chopped
• 2 tablespoons jarred capers, drained
• 12 ounces spaghetti
• 1/2 cup chopped fresh parsley, plus 1 cup whole leaves
• 1 small head escarole, torn

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