in Italy

Spaghetti with arugula and dried tomatoes

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Ingredients for 4 servings:

  • 15 olives, black
  • 20 tomatoes, dried (preserved in olive oil)
  • 5 anchovy fillets (pickled)
  • 5 tbsp olive oil
  • 3 cloves garlic
  • 1 bunch arugula
  • 500 g pasta, spaghetti
  • 1 pepperoncini
  • Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick Mediterranean pasta dish

Pit the olives. Slice the sun-dried tomatoes into thin strips. Wash the arugula and chop very coarsely. Peel, crush, and coarsely chop the garlic cloves. Heat some of the oil from the pickled anchovies with the olive oil, sauté the garlic and chili peppers, melt the anchovy fillets, and add the tomatoes and olives. Briefly fry, discarding the chili peppers. Cook the spaghetti until al dente, drain, add to the sauce, and mix well. Fold in the arugula. Season with freshly ground pepper.

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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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