Macaroni with Anchovies and Arugula

Yields Makes 3 or 4 servings
AuthorTheresa Liu, Alameda, California,
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.

Ingredients

 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 358Calories from Fat 35
% Daily Value *
Total Fat 14g22%
Saturated Fat 3.5g18%
Cholesterol 14mg5%
Sodium 763mg32%
Total Carbohydrate 43g15%
Dietary Fiber 3g12%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

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.

Ingredients

 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

Directions

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.

Macaroni with Anchovies and Arugula
IngredientsDirections

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