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Macaroni with Anchovies and Arugula





Yields
Makes 3 or 4 servings

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.

 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories358
% Daily Value *
Total Fat 14g18%

Saturated Fat 3.5g18%
Cholesterol 14mg5%
Sodium 763mg34%
Total Carbohydrate 43g16%

Dietary Fiber 3g11%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.