Name: Salad Pasta
Cook time: 20 minutes
Total time: 20 minutes
Yield: 4 servings
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

Photo of Chickpea Salad Pasta on a plate with a fork.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

You know pasta salad, but this is salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the added protein, and the garlicky anchovy sauce complements it especially well.

Recipe information

Total Time
20 minutes
Yield
4 servings

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

Preparation

Step 1
Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6–8 minutes.
Step 2
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 3
Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
Step 4
Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don’t toss; season with salt and black pepper.
Step 5
Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn’t wilt too much.

TagsSalad Pasta Salad Pasta Penne Anchovy Fish Seafood Radicchio Chicory Leafy Greens Vegetable Arugula Main Lunch Dinner Gluten Free Nut Free Quick Weeknight Meals Easy 30 Minutes or Less Epicurious

Recipe notes

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