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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Shahibul Antor
[email protected]The recipe was easy to follow and the pasta turned out delicious. The anchovies added a nice briny flavor and the arugula was a great addition. I would definitely recommend this recipe to others.
twebaze abdul
[email protected]This pasta dish was a bit too salty for my taste. I think I would use less anchovies next time.
Pak Professor
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of anchovies. But I'm glad I did! The anchovies added a subtle salty flavor that really complemented the other ingredients. The arugula was also a nice touch.
Ellie Burch
[email protected]This dish was easy to make and very tasty. I used canned anchovies and they worked well. The arugula added a nice freshness to the dish.
Dinah Mccartney
[email protected]I followed the recipe exactly and the pasta turned out great. The flavors were well-balanced and the anchovies were not overpowering. I would definitely make this again.
Omeiyase Iyase
[email protected]This pasta dish was a hit with my family! The anchovies added a salty, briny flavor that paired perfectly with the arugula's peppery bite. The lemon and garlic added a nice brightness and acidity to the dish. I will definitely be making this again!