Salad Pasta
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 3 tbsp. cold unsalted butter
- 1 lb. penne pasta
- 3/4 tsp. crushed red pepper flakes
- 3 tbsp. fresh lemon juice
- 1 cup basil leaves, torn if large
- 1 (2.2-oz.) can oil-packed anchovy fillets
- 1 head of garlic, cloves separated, thinly sliced
- 1 head of radicchio, trimmed, quartered, leaves separated
- 1 (5-oz.) package baby arugula
- Carbohydrate 93 g(31%)
- Cholesterol 36 mg(12%)
- Fat 53 g(81%)
- Fiber 5 g(20%)
- Protein 22 g(44%)
- Saturated Fat 12 g(59%)
- Sodium 641 mg(27%)
- Calories 928
Preparation 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.
Preparation 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.
