Recipe: Rocket and chives spaghetti

Pasta with aromatic herbs
June 09, 2013

Raw arugula in this pasta add a fresh and pungent aroma, a perfect match for the strong taste of anchovy.

Rocket and chives spaghetti

Rocket and chives spaghetti

Serves two:
160g spaghetti
10 anchovy fillets
2 tomatoes
2 bunches arugula
10 leaves chives
4 tablespoons olive oil

Peel the tomatoes and cut them into cubes.
Heat oil in a pan and add the anchovy fillets, stir until dissolved then add the diced tomatoes and cook for five minutes.
Meanwhile, cook the spaghetti in boiling salted water, drain when al dente and add to the sauce. Mix well, then add chopped chives and rocket.
Serve immediately.

Baked pasta with peppers and cinnamon basil
One year ago: Baked pasta with peppers and cinnamon basil

Two years ago: Paella parellada with coriander

Four years ago: Carrot soup with basil

I'm hosting Weekend Herb Blogging this week (June 10th to 16th).

Weekend Herb Blogging is an event started by Kalyn from Kalyn's Kitchen and now handled by Haalo from Cook (almost) anything at least once.

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