Salad Pasta

Ingredients

• 1 (2.2-oz.) can oil-packed anchovy fillets
• 1 head of garlic, cloves separated, thinly sliced
• 3/4 cup extra-virgin olive oil
• 3/4 tsp. crushed red pepper flakes
• 1 lb. penne pasta
• Kosher salt
• 3 Tbsp. cold unsalted butter
• 3 Tbsp. fresh lemon juice
• 1 head of radicchio, trimmed, quartered, leaves separated
• 1 (5-oz.) package baby arugula
• 1 cup basil leaves, torn if large
• Freshly ground black pepper

Directions

1. 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.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
3. Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
4. Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don’t toss; season with salt and black pepper.
5. Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn’t wilt too much.