Macaroni with Anchovies and Arugula

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.
Makes 3 or 4 servings


+ Add To Shopping List
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


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.

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.

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.

Note: Nutritional analysis is per serving.

Created date

November 2008

Nutritional Information

Calories 358
Caloriesfromfat 35 %
Protein 16 g
Fat 14 g
Satfat 3.5 g
Carbohydrate 43 g
Fiber 3 g
Sodium 763 mg
Cholesterol 14 mg