in Italy

Spaghetti alla arugula

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Ingredients for 4 servings:

  • 400 g spaghetti or bucatini
  • 100 g arugula
  • 2 garlic cloves
  • 3 anchovy fillets, soaked
  • 6 tbsp olive oil
  • some salt
  • some Parmesan, freshly grated

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Sort and wash the arugula. Blanch quickly in boiling salted water and drain in a colander. Cook the spaghetti al dente in the blanching water. Peel and finely chop the garlic. Rinse and finely chop the anchovy fillets. Chop the blanched arugula. Heat the olive oil in a pan, fry the garlic, and melt the anchovies. Add the arugula and cook over low heat. Drain the cooked pasta, then immediately toss it with the sauce in a warmed bowl. Serve with freshly grated cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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