Pasta With Anchovies and Arugula

By Mark Bittman

Pasta With Anchovies and Arugula
Total Time
30 minutes
Rating
5(544)
Comments
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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.

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Ingredients

Yield:4 servings
  • Salt and fresh-ground black pepper
  • 4tablespoons extra virgin olive oil
  • 4large cloves garlic, peeled and slivered
  • 8anchovy fillets, or more to taste, with some of their oil
  • ½pound linguine or other long pasta
  • 6cups arugula, washed, dried and chopped
  • ½teaspoon or more crushed red pepper flake
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

362 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 306 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set a large pot of water to a boil, and salt it.

  2. Step 2

    Put half of the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting.

  3. Step 3

    Cook the pasta until it is tender but not mushy. Reserve 1 cup of the cooking liquid, and drain. Add pasta and arugula to skillet, along with enough of the reserved cooking water to make a sauce. Turn heat to medium, and stir for a minute. Add salt and pepper to taste, plus a pinch or more of red pepper flakes.

  4. Step 4

    Turn pasta and sauce into a bowl, toss with remaining olive oil and serve.

Ratings

5 out of 5
544 user ratings
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Comments

Lee

I am always puzzled by recipes that call for a measured amount of a green, such as six cups of arugula. Are we talking loose leaves, lightly packed leaves, moderately packed leaves, or well packed leaves. The actual amount of arugula could more than double depending how it is measured. It seems to me that it would make more sense to describe the arugula by weight, particularly given how it is commercially sold. Any thoughts on this from Mr. Bittman or others would be appreciated.

Leek

I do this with kale or escarole instead - I like the flavor better than the arugala. When the pasta is almost done I saute chopped tuscan kale (Lacinato or Dinosaur) or escarole in the garlic pan until it's wilted, then add the pasta to the pan. I sometimes add a squeeze of lemon juice too.

William Haboush

This is a variation on a very well known traditional dish, one native to Naples. It calls for orrechietti with anchovies garlic and arugula and some firmly boiled potatoes in quarter inch dice. The arugula is thrown into the boiling pasta at the end to impart its flavor.

Laurie

@Lee Five or six ounces of arugula

KmsBelle

Fast and delicious. Used kale, because that’s what I had. Arugula would prob be quicker and brighter. Added some lemon, lots of black pepper. Served w an egg over easy on top. Weeknight magic.

Mark

Excellent! Perfect balance, just delicious. And so quick to toss together. Do make it exactly as written. Perfection needs no correction!

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