Salad Pasta

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. 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. 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. 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. 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. 5.

   Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn't wilt too much.

   2 min