PASTA WITH ANCHOVIES AND ARUGULA
The original version of this recipe, which I wrote in 2000 to accompany a column about the many wonders of anchovies, is one of the rare Minimalist recipes I wasn't entirely happy with when I re-examined it. The problem was the proportions of the ingredients. My thinking about pasta dishes has evolved, and the more-sauce-less-pasta approach that's emerged is one that's pretty brilliant, if I do say so myself. So, it was a bit of a shock to look back at my original recipe and find that, for four people, I called for a full pound of pasta but only two cups of arugula. The resulting dish is delicious, thanks to garlic and anchovies, but uniformly starchy and a bit lacking in textural and flavor contrast. You can barely even taste the arugula when there's only a half-cup in each serving. So I decided to do a little tweaking. My new version contains almost equal parts cooked pasta and raw arugula. Thanks to the increase in greenery, Pasta With Anchovies and Arugula 2.0 is lighter and more interesting than the original, though no less satisfying.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set a large pot of water to a boil, and salt it.
- Put half of the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting.
- Cook the pasta until it is tender but not mushy. Reserve 1 cup of the cooking liquid, and drain. Add pasta and arugula to skillet, along with enough of the reserved cooking water to make a sauce. Turn heat to medium, and stir for a minute. Add salt and pepper to taste, plus a pinch or more of red pepper flakes.
- Turn pasta and sauce into a bowl, toss with remaining olive oil and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 306 milligrams, Sugar 2 grams
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Rupa Gurung
[email protected]Overall, this pasta dish is a solid choice. It's easy to make, flavorful, and affordable. I would definitely recommend it to others.
James Simango
[email protected]This pasta dish is a bit too spicy for me. I think I would use less red pepper flakes next time.
Lyndsay Alderete
[email protected]I love the combination of anchovies and arugula in this pasta dish. It's a great way to add some umami and bitterness to the dish.
Mayuree Chinsri
[email protected]This pasta dish is a bit too oily for my taste. I think I would use less olive oil next time.
Alexia Kellett
[email protected]I'm always looking for new pasta recipes, and this one definitely fits the bill. It's unique and flavorful, and I can't wait to try it.
Tehzeeb ullah
[email protected]This pasta dish is a great way to use up leftover pasta. I also like that it's a one-pot meal, which makes cleanup a breeze.
RKG DEADSHOT
[email protected]I'm not sure I would make this dish again. It was just okay. The flavors didn't really come together for me.
Humphrey Boma
[email protected]This pasta dish is perfect for a quick and easy weeknight meal. It's also very affordable, which is a bonus.
Ali Lalika
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a really flavorful and satisfying meal.
shawty praise
[email protected]This pasta dish is a great way to get your kids to eat their vegetables. The arugula is hidden in the sauce, so they won't even know they're eating it.
Anna Nyamukunda
[email protected]I followed the recipe exactly and the dish turned out great. The only thing I would change is to use a little less salt, as the anchovies are already quite salty.
Monirul Hasan Talukder
[email protected]This pasta dish is easy to make and very delicious. I would recommend it to anyone who loves anchovies and arugula.
Lorraine Kenny
[email protected]I'm not a big fan of anchovies, but I was pleasantly surprised by how much I enjoyed this dish. The arugula and lemon zest really balance out the saltiness of the anchovies.
Naledi Nleya
[email protected]This pasta dish is a great way to use up leftover anchovies. I also like that it's a vegetarian dish that's still packed with flavor.
Adrian Becerra
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Rai shambhu
[email protected]This pasta dish is a bit too salty for my taste. I think I would use less anchovies next time. Otherwise, the flavors are great.
khanal shanta
[email protected]I love how simple yet flavorful this pasta dish is. The anchovies and arugula are a classic combination, and the lemon zest and red pepper flakes really elevate the flavors. I also appreciate that the recipe is quick and easy to make, making it a gre
Evne Mahim
[email protected]This pasta dish is a delightful symphony of flavors. The anchovies and arugula create a perfect balance of saltiness and bitterness, while the lemon zest and red pepper flakes add a touch of brightness and heat. The pasta is cooked al dente, providin