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Macaroni With Anchovies And Arugula

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  Dry macaroni 7 Ounce (2 1/2 Cups)
  Arugula leaves 11 Ounce, rinsed and drained (9 Cups)
  Olive oil 2 Tablespoon
  Garlic 6 Clove (30 gm), peeled and chopped
  Canned anchovy fillets 2 Ounce, drained and minced (1 Can)
  Canned sliced black olives 2 1⁄4 Ounce, drained (Ripe Olives, 1 Can)
  Pepper 1⁄4 Teaspoon
  Chili flakes 1⁄4 Teaspoon (Hot)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

1. In a covered 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add macaroni and cook, uncovered, until barely tender to bite, about 6 minutes.
2. When macaroni is almost tender, add arugula; stir and cook just until leaves wilt, about 1 minute. Drain pasta and greens and put in a bowl. Quickly rinse and dry pan.
3. Add oil and garlic to pan over medium heat; stir until garlic is limp, about 1 minute. Add anchovies, olives, pepper, and chili flakes; stir and add pasta, greens, and 1/2 cup cheese. Mix well and pour back into bowl. Add more parmesan cheese to taste.

Recipe Summary

Main Dish

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