PASTA ARUGULA RECIPES RECIPES

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot, like when it’s tossed with pasta or scattered in stew. Be sure to keep a box of it in the fridge all winter long.

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 10

• Ingredients

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

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 362, UnsaturatedFatContent 12 grams, CarbohydrateContent 45 grams, FatContent 15 grams, FiberContent 2 grams, ProteinContent 11 grams, SaturatedFatContent 2 grams, SodiumContent 306 milligrams, SugarContent 2 grams