pasta with wilted arugula, anchovy fillets and chilli peppers

Linguine with Arugula, Chilli Peppers, Anchovies & Greek Olive Oil


We used to serve this simple pasta dish at a small restaurant called Villa Thanassi that we ran on Ikaria many years ago. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Ingredients

  • Linguine with Arugula Chili Peppers, and Anchovies
  • 6 tablespoons extra virgin Greek olive oil
  • 1 fresh red or green chili pepper seeded and sliced into thin rounds or 1 – 2 teaspoons hot pepper flakes or Greek boukovo
  • 2 garlic cloves thinly sliced
  • Salt and pepper to taste
  • 1 pound linguine regular or whole wheat
  • 2 bunches fresh baby arugula trimmed
  • ½ cup anchovy fillets in brine or olive oil rinsed and drained, or 1 cup filleted Greek “gavros” xidatos (Greek anchovies in brine) or Spanish boccherones
  • 1 teaspoon grated lemon zest

Instructions

  1. Heat 2 tablespoons olive oil in a small, heavy frying pan over medium-low heat and cook the garlic and chili pepper until soft, about 5 minutes, stirring occasionally.
  2. Bring a large pot of water to a rolling boil and add a tablespoon of salt. Cook the pasta to al dente and drain, reserving 4 tablespoons of the cooking liquid.
  3. While the pasta is boiling, rough-chop the anchovies.
  4. Combine the steaming hot pasta, remaining olive oil, oil-garlic-chili-pepper combination, arugula and anchovies. Add the lemon zest, adjust seasoning with additional salt, pepper and pepper flakes and serve.

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