Garlicky Arugula Pasta
I stumbled upon my latest obsession while out on a dinner date at the Campania-centric Italian restaurant A 16, where I enjoyed a plate of linguine tossed with torn cavolo nero and dressed in a pungent elixir of Italian anchovy sauce, barely-cooked garlic, and spicy red pepper flakes. By the end of that weekend, I'd already come up with a version myself, using some of my latest pantry fixations. This pasta works well with other bitter greens, too. For a tougher leafy green, such as kale, sauté the vegetable for a few minutes longer, until just wilted. Don't be afraid of the fish sauce; it's what gives this pasta such a magnetic flavor. . . Recipe by Susannah Chen, POPSUGAR Food on yumsugar.com
Yield: 4 servings
Community Recipe from
- Linguine, Fish Sauce, Garlic & Arugula
- 12 oz dried linguine
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 t red pepper flakes
- 3 T fish sauce (recommended: Red Boat Fish Sauce)
- 15 oz baby arugula
- In a large pot of lightly salted boiling water, cook the pasta according to box directions until one minute short of al dente. Drain thoroughly, reserving 1/4 cup pasta water for later use. Wipe out pot and set back on stove at medium heat.
- Heat olive oil until fragrant, about 1 min, then add garlic slices and red pepper flakes. Sauté for 30 secs, until garlic is slightly cooked but still pungent. Add in drained pasta, pasta water, fish sauce, and arugula; remove from heat and toss until greens are just incorporated and arugula is slightly wilted. Serve immediately.
This recipe is a personal recipe added by NanaElaine and has not been tested or endorsed by MyRecipes.
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