Salad pasta
Delight your taste buds with this refreshing pasta salad. Packed with vibrant veggies, succulent pasta, and zesty dressing, it's a culinary masterpiece!
Ingredients:
- 1 (2.2-oz.) can oil-packed anchovy fillets
- 1 head of garlic, cloves separated, thinly sliced
- 3/4 cup extra-virgin olive oil
- 3/4 tsp. crushed red pepper flakes
- 1 lb. penne pasta
- Kosher salt
- 3 Tbsp. cold unsalted butter
- 3 Tbsp. fresh lemon juice
- 1 head of radicchio, trimmed, quartered, leaves separated
- 1 (5-oz.) package baby arugula
- 1 cup basil leaves, torn if large
- Freshly ground black pepper
Instructions:
- Mix anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook on medium heat, stirring regularly, until anchovies break down into the oil and garlic turns slightly brown, about 6 to 8 minutes.
- At the same time, boil pasta in a large pot of salted water, stirring occasionally, until it is cooked just right. Then, drain the pasta and save 1 cup of the cooking water.
- Take the skillet with the anchovy mixture off the heat and blend in butter and lemon juice until the butter dissolves. Add the pasta and 1/2 cup of the pasta cooking liquid, stirring continuously until a thick, shiny sauce forms. Add more pasta cooking liquid if necessary.
- Put the radicchio in a large bowl. Combine the pasta and sauce, making sure everything is covered with the sauce, and add more pasta cooking liquid if needed. Add arugula and basil without tossing; season with salt and black pepper.
- Serve the pasta on plates or in bowls, gently tossing to ensure the arugula is coated in the sauce without wilting too much.
Summary:
- Calories: 3714 kcal
- Fat: 211 g
- Protein: 87 g
- Carbs: 372 g
- Potassium: 2621 mg
- Magnesium: 403 mg