Summary of "Pasta With Anchovies and Arugula | The New York Times"

Ingredients

Pasta
- Original: 1 lb
- Current preference: 1/2 lb (author favors this; cook al dente)
Arugula
- Original ratio: 2 cups per 1 lb pasta
- Current ratio: 6 cups per 1/2 lb pasta (much more greens; meant to be integrated)
Olive oil — “a fair amount” for making the garlic oil in a warm (not hot) pan
Garlic — thinly sliced; “as much as you have the patience for”
Anchovies — optional; use to taste (prefer oil‑packed; salt‑packed is fine)
Chili flakes — optional; “a good pinch”
Pasta cooking water — reserve some to adjust sauciness
Salt — not specifically called out (anchovies supply salt)

Equipment & prep

Large pot of boiling water for pasta
Frying pan/skillet (heated warm, not super hot)
Knife and cutting board for thinly slicing garlic
Tongs or other utensil to toss pasta and greens
Ladle/cup to reserve pasta cooking water
Colander to drain pasta

Step‑by‑step method (key timings and technique)

Bring a large pot of water to a boil and start cooking the pasta. Remove it slightly underdone (a little crunch remains) because it will finish cooking when tossed with the sauce.
Meanwhile, warm a frying pan over moderate heat (warm, not super hot) and add a fair amount of olive oil. Aim for a gentle/slow sizzle rather than vigorous frying.
When the oil thins, add the thinly sliced garlic. Cook gently until the slices progress ivory → yellowish → golden (not brown). Expect roughly 5 minutes for this gentle cook; watch for small bubbles around the garlic.
Add anchovies (if using); they will begin to break up and melt into the oil. Add a pinch of chili flakes if desired.
Continue cooking gently until the garlic is soft and “floppy” (tender) and the anchovies have mostly dissolved into the oil.
Reserve some pasta cooking water before draining the pasta. Drain the pasta; note it will continue cooking as you drain and toss.
Return drained pasta to the pan and add the arugula (use a large amount so it wilts and becomes integrated, not merely a garnish). Toss so the greens wilt and coat the pasta with the garlic‑anchovy oil. Add a splash of reserved pasta water only if the pasta looks dry and needs saucing.
Taste and adjust (anchovies are salty — use them to taste). Serve immediately.

Chef tips, technique cues, and common mistakes

Heat control: keep the pan warm, not hot. A slow sizzle mellows garlic; browned/charred garlic is undesirable.
Garlic: slice thinly; cook until golden and soft (“floppy”), about 5 minutes over gentle heat.
Anchovies: strong and salty — add to taste. Oil‑packed anchovies are preferred.
Pasta timing: pull pasta a touch underdone so it finishes cooking when tossed; always reserve pasta water to adjust sauciness.
Greens integration: use a large amount of arugula so it wilts into the dish and provides peppery flavor and some crunch — this makes it feel like a primary ingredient rather than a garnish.

Variations

Classic: garlicky anchovy pasta without large amounts of arugula.
Modern/updated: heavy on arugula (e.g., 6 cups for 1/2 lb pasta), integrated as a primary ingredient.
Simple swaps: omit anchovies or omit chili flakes to suit preferences.

Plating & serving

Toss pasta and arugula together so the greens are wilted and evenly distributed. Serve immediately. (No additional garnishes specified.)

Source: The New York Times — video titled “Pasta With Anchovies and Arugula | The New York Times” (subtitles provide the recipe; no individual presenter named).