Macaroni With Anchovies And Arugula

• 2 1/2 cups (7 oz.) dried macaroni
• 9 cups arugula leaves (about 11 oz.), rinsed and drained
• 2 tablespoons olive oil
• 6 cloves garlic, peeled and chopped
• 1 can (2 oz.) anchovy fillets, drained and minced
• 1 can (2 1/4 oz.) sliced black ripe olives, drained
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon hot chili flakes
• About 1/2 cup grated parmesan cheese

1. In a covered 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add macaroni and cook, uncovered, until barely tender to bite, about 6 minutes.
2. When macaroni is almost tender, add arugula; stir and cook just until leaves wilt, about 1 minute. Drain pasta and greens and put in a bowl. Quickly rinse and dry pan.
3. Add oil and garlic to pan over medium heat; stir until garlic is limp, about 1 minute. Add anchovies, olives, pepper, and chili flakes; stir and add pasta, greens, and 1/2 cup cheese. Mix well and pour back into bowl. Add more parmesan cheese to taste.
4. Note: Nutritional analysis is per serving.

macaroni, arugula, olive oil, garlic, anchovy, black ripe olives, pepper, hot chili flakes, parmesan cheese

Taken from www.myrecipes.com/recipe/macaroni-with-anchovies-arugula (may not work)