A quick way to add great flavor to many simple dinner dishes is already sitting in your pantry or cupboard: anchovies. Anchovies are among the original convenience foods and contribute an intense shot of complex brininess that is more like Parmigiano-Reggiano than like canned tuna. Use them, along with garlic, as the base for a bold tomato sauce or combine them, as I do here, with greens, garlic, oil, and chiles for a white sauce that packs a punch.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and salt it. Put half of the olive oil in a deep skillet over medium heat. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, turn the heat to the minimum.
Step 2
Cook the pasta until it is tender but not mushy. Reserve 1 cup of the cooking liquid and drain. Add the pasta and the arugula to the skillet, along with enough of the reserved cooking water to make a sauce; turn the heat to medium and stir for a minute. Add salt and black pepper to taste, plus a pinch or more of the hot pepper.
Step 3
Turn into a bowl, toss with the remaining olive oil, and serve.
