Pasta with Anchovies and Arugula
- 4 tablespoons extra virgin olive oil
- 4 large garlic cloves, peeled and slivered
- 8 anchovy fillets, or more to taste, with some of their oil
- 2 cups trimmed arugula, washed, dried, and chopped
- Salt
- 1 pound linguine or other long pasta
- Freshly ground black pepper
Instructions:
Anchovies are among the original convenience foods and contribute an intense shot of complex brininess that is more like Parmigiano-Reggiano than like canned tuna.
- Begin heating water for the pasta. Put 2 tablespoons of the oil into a deep skillet, turn the heat to medium, and heat for a minute. Add the garlic and anchovies. When the garlic sizzles and the anchovies break up, turn the heat to the minimum.
- Salt the boiling pasta water and cook the pasta until it is tender but not mushy. Reserve 1 cup of the cooking liquid and drain. Add the pasta and the arugula to the skillet, along with enough of the reserved cooking water to make a sauce; turn the heat to medium and stir for a minute. Add salt and pepper to taste, plus a pinch or more of the red pepper flakes.
- Turn into a bowl, toss with the remaining 2 tablespoons oil, and serve.