Linguine With Wilted Arugula Anchovies And Chilli Peppers Recipe

I whipped up this linguine with olive oil, garlic, anchovies, and red chilli, tossing in some crisp arugula with lemon zest and juice, and i gotta admit it blew my mind how such simple ingredients could create a flavor explosion that totally rocked my taste buds.

I love how this linguine recipe turns out with pasta tossed in extra virgin olive oil and thinly sliced garlic with chopped anchovies. I think the red chilli and wilted arugula add a spicy kick while lemon zest and juice give a healthy tangy finish that really works.

Ingredients

• Linguine Pasta: This low sugar, high carb pasta gives energy and a hearty texture.
• Extra Virgin Olive Oil: Provides healthy fats and a smooth, fruity flavor making dishes rich.
• Garlic: Offers a sharp taste and natural antioxidants, enhancing the overall meal.
• Anchovy Fillets: Bring umami, packed with protein and a bold, savory kick.
• Red Chilli Pepper: Adds spice, a vitamin boost, and a lovely heat to the dish.
• Arugula: Dark leafy green rich in fibre, vitamins, and gives a peppery taste.
• Lemon: Offers bright citrus zest and tangy juice that lifts the whole flavor.

Ingredient Quantities

• 400g linguine pasta
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 6 anchovy fillets in oil, roughly chopped
• 1 red chilli pepper, deseeded and finely sliced
• 200g fresh arugula
• 1 lemon, zested and juiced
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Bring a large pot of salted water to a boil then cook the linguine until its al dente, saving about a cup of pasta water before draining.

2. While the pasta cooks, heat the olive oil in a large pan over medium heat.

3. Add the sliced garlic and roughly chopped anchovies to the pan and stir until the anchovies start to break down, but be careful not to burn the garlic.

4. Mix in the finely sliced red chilli pepper and let it cook for about a minute until fragrant.

5. Toss the cooked linguine into the pan along with the reserved pasta water to help create a light sauce.

6. Stir in the fresh arugula and let it wilt from the heat of the pasta and pan.

7. Add the lemon zest and squeeze in the lemon juice then stir thoroughly.

8. Season with salt and freshly ground black pepper to your taste and mix it all together well.

9. If the sauce seems a tad dry, add a bit more of the reserved pasta water until you reach the right consistency.

10. Serve your linguine hot and enjoy your meal while its still fresh and zesty.

Equipment Needed

1. A large pot for boiling the salted water
2. A colander or strainer to drain the pasta
3. A large pan or skillet for cooking the garlic, anchovies, chilli, and tossing the pasta
4. A cutting board for slicing garlic and chopping anchovies
5. A sharp chef’s knife for all the chopping and slicing
6. A measuring cup to reserve about a cup of pasta water
7. A citrus juicer or any tool to extract the lemon juice

FAQ

• Q: How long does it take to make this dish?
  
  A: It usually takes about 20 to 25 minutes from start to finish so its pretty fast to whip up
• Q: Can I substitute anchovies for something else?
  
  A: Sure you can use capers if you don’t like anchovies, but keep in mind the flavor wont be the same
• Q: How do I know when the arugula is wilted enough?
  
  A: The arugula wilts down fast so just stir it in when the pasta is ready and it should turn a darker green in a minute or two
• Q: Can I turn down the heat of the chilli pepper?
  
  A: Yes you can reduce the heat by using fewer chilli peppers or removing all of the seeds if you’re not into spicy food
• Q: Do I need fresh lemon zest and juice?
  
  A: Fresh lemon adds a burst of brightness so its best to use it if you can, but bottled lemon juice can work in a pinch though the flavor wont be as vibrant
• Q: How do I keep the pasta al dente?
  
  A: Make sure you check the pasta a minute or two before the package instructions and taste it to see if its done, because every stove is a bit different

Linguine With Wilted Arugula Anchovies And Chilli Peppers Recipe Substitutions and Variations

• If you cant find linguine, you can easily swap it for spaghetti or fettuccine
• If you’re out of extra virgin olive oil, try using a good quality avocado oil instead
• Not a fan of anchovy fillets? Use anchovy paste or even capers to get that salty, umami kick
• No arugula on hand? Baby spinach makes a good substitute and works just as well
• If red chilli pepper is too spicy or you dont have one, feel free to use red pepper flakes or a pinch of cayenne pepper

Pro Tips

1. Be real careful with the garlic and anchovies – fry them just long enough so they melt into the oil but not too long that the garlic burns, otherwise you’ll just get a bitter taste.
2. Always save some of that pasta water before you drain it. That starchy water is like a magic ingredient that helps bond your sauce with the pasta really nicely.
3. When you toss in the arugula, stir it quickly so it just wilts a bit but still keeps some crunch. If you cook it too much, you might lose the fresh flavour.
4. Don’t be shy with your lemon zest and juice. The zing really cuts through the richness of the anchovies and makes the whole dish pop, so if it tastes a bit flat add just a bit more.