Yield
Makes 3 or 4 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

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