The funk is where the flavor is.

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COOK THIS NOW

Salad Pasta

One tin of anchovies. One whole head of garlic. One pound of pasta. One box of baby arugula. One head of radicchio, and some olive oil, lemon juice, basil, and butter. That's all you need to make my favorite quick pasta dinner. I make versions of this 20-minute dinner for myself almost once a week, especially in the winter when I want something that feels simultaneously warm and comforting and full of fresh green things. I call it Salad Pasta because there's basically a whole salad tossed in—it's not the sort of side-dish pasta salad you'd serve at room temp at a picnic or a backyard cookout.

Enjoy,

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