Salad Pasta
A fresh and flavorful pasta dish combining penne with a rich anchovy-garlic sauce, tossed with crisp radicchio, peppery arugula, and fresh basil. The perfect balance of warm pasta and cool salad greens.
Ingredients
- •1 can oil-packed anchovy fillets
- •1 head garlic
- •¾ cup extra-virgin olive oil
- •¾ tsp crushed red pepper flakes
- •1 lb penne pasta
- •1 to taste Kosher salt
- •3 Tbsp cold unsalted butter
- •3 Tbsp fresh lemon juice
- •1 head radicchio
- •1 package baby arugula
- •1 cup basil leaves
- •1 to taste black pepper
Cooking Instructions
- 1.
Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6-8 minutes.
8 min
- 2.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
12 min
- 3.
Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
5 min
- 4.
Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don't toss; season with salt and black pepper.
3 min
- 5.
Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn't wilt too much.
2 min