PASTA WITH ANCHOVIES AND ARUGULA
Anchovies are a whole 'nother thing when they are sauteed, dissolve, and form part of a sauce! From Mark Bittman, published in the *New York Times* 7/29/11. Made it tonight with arugula and garlic from our garden. Had to skimp a little on the arugula, because it wouldn't all fit in our deep cast-iron pot, but it was absolutely delicious, and now I'm on the lookout for other recipes that call for anchovies!
Provided by lecole54
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and salt it.
- Put the oil in a deep skillet, and turn heat to medium. A minute later, add the garlic, and then the anchovies and red pepper flakes. 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 cooking liquid, and drain. Add pasta to skillet, along with enough reserved cooking water to make a sauce. Off the heat, combine the pasta with the greens. Add salt and pepper to taste. Toss, taste and adjust the seasoning and serve.
Nutrition Facts : Calories 360.8, Fat 15.4, SaturatedFat 2.2, Cholesterol 6.8, Sodium 305.9, Carbohydrate 44.9, Fiber 2.4, Sugar 2.2, Protein 10.8
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