Like any good Italian, I LOVE anchovies and I LOVE arugula or any spicy, bitter green at that. Now don’t be scared. The anchovies meld with the garlic and olive oil into a time-honored flavor. A perfect light kick to pasta and pairing with spicy greens. Unfortunately, we’d hoovered through our arugula and tat soi for the week, so I turned to the beloved turnip greens, which most would toss out as junk. Not so. I created my own version of Mark Bittman’s Minimalist Pasta. Enjoy with thickly grated Parmesan!

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Minimalist Pasta with Anchovies and Turnip Greens

Ingredients

  • 2 portions penne pasta
  • 3 large handfuls of turnip greens, leaves separated from stems
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 anchovy filets, canned in olive oil
  • sea salt, add to water when bringing to a boil
  • freshly ground black pepper, to taste
  • parmesan, to taste

Instructions

  1. See the recipe here. The above is a halved version with penne.
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http://www.emmafrisch.com/2011/10/minimalist-pasta-with-anchovies-and.html

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