Macaroni With Anchovies And Arugula
|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)|
|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.