Macaroni with Anchovies and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Even when Theresa Liu's refrigerator looks bare, she can find the makings for macaroni with anchovies. For freshness, she adds arugula, spinach leaves, frozen peas, or broccoli florets-depending on what the larder has to offer. Prep and Cook Time: about 25 minutes. Ingredients:
2 1/2 cups (7 oz.) dried macaroni |
9 cups arugula leaves (about 11 oz.), rinsed and drained |
2 tablespoons olive oil |
6 cloves garlic, peeled and chopped |
1 can (2 oz.) anchovy fillets, drained and minced |
1 can (2 1/4 oz.) sliced black ripe olives, drained |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon hot chili flakes |
about 1/2 cup grated parmesan cheese |
Directions:
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.
4. Note: Nutritional analysis is per serving.
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