| The funk is where the flavor is. View this email in your browser | Manage newsletter preferences 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, VIEW RECIPE What We're Talking About 10 Pasta Recipes That Are Great With Chickpea Pasta Chickpeas brings a nutty bite that works wonders in vegetable-forward pasta dishes. Read More ► The Best Meal Kit Delivery Services Available in America Right Now A shopping guide for cooks who need a little inspiration (or who are simply sick of chopping onions). Read More ► Why I Use Red Boat Anchovy Salt on (Almost) Everything Taste the essence of umami. Read More ► Trending Recipes Spaghetti With Tuna, Tomatoes, and Olives View Recipe ► Big Flavor Broccoli View Recipe ► Marinated Anchovies With Bread and Butter View Recipe ► Cauliflower Bolognese View Recipe ► Baked Pasta Shells With Sausage and Greens View Recipe ► Warm Winter Vegetable Salad With Halloumi View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox. This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
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