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.
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
How to Make It
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.
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.
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.