Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　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.

　　

Ingredients

4 servings

　　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

　　

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.