Salad Pasta

pasta salad anchovy garlic olive oil butter lemon juice radicchio arugula basil dinner #cook90 wheat/gluten-free quick & easy quick and healthy

Anna Stockwell

4 servings

Source

Ingredients

1 (2.2-oz.) can oil-packed anchovy fillets

1 head of garlic, cloves separated, thinly sliced

3/4 cup extra-virgin olive oil

3/4 tsp. crushed red pepper flakes

1 lb. penne pasta

Kosher salt

3 Tbsp. cold unsalted butter

3 Tbsp. fresh lemon juice

1 head of radicchio, trimmed, quartered, leaves separated

1 (5-oz.) package baby arugula

1 cup basil leaves, torn if large

Freshly ground black pepper

Method

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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

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.

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.

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