The name of this recipe is not an error, since its original author baptized it precisely like that. Unlike typical pasta salads, this version turns it on its head to introduce the concept of green salad inside a pasta dishsimplifying the ingredients giving the dressing-hot sauce almost all the protagonism.
The idea is to prepare a very powerful base of aromas and flavors with a mixture of good extra virgin olive oil, anchovies and garlic, with the spicy touch of chili flakes and the freshness of lemon, emulsifying at the end with butter and a little of the pasta water. We have reduced the original amount of oil, as it seemed excessive, and that is how it was more than good.
not easy to find radicchio in Spain -hopefully that will change- so we recommend replacing it with a endives purple or white, or lettuce buds very tight and bitter, which should be cooked very lightly with the pasta and its hot sauce. At serving time is when the dish is refreshed with arugula and plenty of fresh basil, without chopping it, just chopping the largest leaves.
Heat plenty of salt water to go cook the pastry Meanwhile, pour the can of sardines into a frying pan with the indicated olive oil, the minced garlic and the chili flakes. **Heat over low heat so that the garlic confits slightly, and the anchovies begin to dissolve.
When the pasta is cooked al dente, drain quickly and reserve a glass of the cooking water. Finish crushing the anchovies that remain whole and smash if you want also the garlic to dissolve them a little.
Turn off the heat, integrate the butter and lemon and two or three tablespoons of the pasta water. Stir with a few rods and emulsify the sauce. Place the pasta in a bowl, pour this dressing and stir very well.
Mix while still hot with the leaves of buds, endives or radicchio chopped into large pieces, so that they cook a little. Serve on plates or a large platter adding the arugula at the momentbasil leaves and lemon zest, with pepper to taste.
Habanero Savina Red Flakes – 50g
With what to accompany the salad pasta
A good plate of this salad pasta is perfect for a simple summer lunch or any time of the year, as it is fresh but also appetizing when it is not so hot, since it is served warm. Reducing amounts when distributing portions, it would be a good first course before meat or fish, or garnish for any barbecue or roast. If we want to keep a fresh menu, we can accompany it with gazpacho with its garnish to taste.
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