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Arugula Spaghetti

Posted on September 5th, 2011  |  4 Comments


For those of you not going to a cookout today and who don’t feel like eating hot dogs, burgers and coleslaw galore, I’ve got a quick from the pantry meal that delivers on the flavor in a big way.

My husband saw a recipe like this on a YouTube video and demanded I make it. I missed the video but he gave me the gist, pasta featuring garlic, anchovies, and arugula. Sounds simple enough.

Start with a head of garlic. Yes a whole head. This stuff is grade-A magic for your immune system, half way through the school year without a cold and you’ll thank me, and the garlic.


I wanted to make a bunch of garlic chips, but that would require better slicing (I didn’t do the best job) and an extra step in the cooking process, something I’m not to keen on. Instead I made garlic slices/chunks and left them in the pan the entire time.

I always love adding red pepper flakes to these kind of dishes, something about seeing garlic and oil makes me think of them. Be sure to drain the oil from the anchovies, there should already be quite enough in the pan and we are looking to be kinda healthy right?

I’m not a fishy person, but I do like anchovies, how can that be? Well the secret is letting the anchovies melt into the oil, that way you don’t even know your eating them. Works every time.

All that is left to do is add the cooked pasta to the pan, add in the arugula, and toss everything together. The heat from the pasta steam cooks the arugula just the right amount.

Eat this hot, cold or room temp. In fact, you could def bring this as a potluck side dish to a garlic friendly crowd.

Heading to a cookout today? Check out these perfect for labor day recipes, like the best chipotle burgers, quinoa summer salad or a nice refreshing juice spritzer!

Happy Labor Day!

~l

∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

arugula spaghetti 

makes 4 servings

1/2 lb. whole wheat spaghetti, cooked

1 can anchovies in oil

1 head garlic or 6-8 cloves garlic, sliced

~6 c. arugula

pinch red pepper flakes

2 Tbsp extra virgin olive oil

freshly ground black pepper

You want the pasta and the sauce to be done around the same time, if the pasta takes a little longer, just keep the sauce on low to be sure the garlic does not burn.

Bring water to boil for the pasta and then start chopping the garlic. Heat oil in a large pan over med-low heat. Add garlic, anchovies, red pepper flakes and pepper to the pan. Let it simmer over med-low to low heat. Crush up the anchovies with a wooden spoon once they are tender. Add the cooked pasta to the pan, toss to combine. Add pan ingredients to serving bowl and add in arugula. Toss well to combine.

Enjoy!

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4 Responses

  1. Love this. And your pictures are so wonderful! they have a bit of personality in them that makes me want to keep reading. The recipe looks like a good one too. I haven’t done much with Arugula before so I look forward to trying it. I believe it’s a bit peppery in taste is that correct?

  2. Wonderful recipe! Everything I love right there, garlic anchovies and a bit’o spice :) About to go back to uni and easy recipes like this are just priceless, beautiful post!

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