• Begin by putting oil in skillet with butter on medium heat • Begin bringing a pot of salted water to a boil - when water is boiling add the spaghettini and this will cook for about 7 minutes • Add the diced onion and garlic to the skillet and saute • After a couple minutes add the chopped escarole and toss in skillet • Add the chicken stock and the black pepper • Add diced tomato to skillet • Take pasta directly from the pot and add to the skillet • Now add a spoonful or two of the water that was used to boil the pasta • Add the romano, toss in the skillet and plate • For presentation purposes, you can twirl the pasta in a large ladel with your tongs and then place on the plate.