Macaroni With Anchovies And Arugula Recipe
Ingredients
| Macaroni | 2 1/2 Cup (16 tbs), dried | |
| Arugula leaves | 9 Cup (16 tbs), drained, rinsed | |
| Olive oil | 2 Tablespoon | |
| Garlic | 6 Clove (5gm), chopped | |
| Anchovy fillets, | 1 Can (10oz), drained | |
| Black olives | 1 Can (10oz), drained | |
| Pepper | 1/4 Teaspoon | |
| 1/8 to 1/4 teaspoon hot chili flakes | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
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.
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.
Chef
