Salad Pasta

Ingredients for Salad Pasta

• 1 (60g) can oil-packed anchovy fillets

• 1 head of garlic, cloves separated, thinly sliced

• 180ml extra-virgin olive oil

• 3/4 teaspoons crushed red pepper flakes

• 450g penne pasta

• Kosher salt

• 3 tablespoons cold unsalted butter

• 45ml fresh lemon juice

• 1 head of radicchio, trimmed, quartered, leaves separated

• 1 (140g) package baby rocket

• 1 cup basil leaves, torn if large

• Freshly ground black pepper

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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid.

Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 120ml pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.

Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add rocket and basil but don’t toss; season with salt and black pepper.

Divide pasta among plates or bowls, very gently tossing so rocket gets coated in sauce but doesn’t wilt too much.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.