I watched Mark Bittman’s video Pasta With Anchovies and Arugula.
He’s very simpatico and easy to follow and his recipes are usually simple and good. This one is another take on aglio-olio, the iconic Roman dish of spaghetti in garlic and oil.
You can do a lot of things with this dish, adding almost anything you feel like or have around in the fridge, but you have to be careful not to get too creative and ruin what is a classic way to sauce spaghetti. Don’t, for example, throw in that leftover lox from last Sunday’s brunch. That won’t work.
Anyway, I went to the farmer’s market on Saturday – the one across from Lincoln Center – to pick up some farmer-fresh arugula to use in the dish – and every single farmer was sold out of it.arugula It seems everyone on the Upper West Side saw the Mark Bittman video and wanted to make the dish on the same night. Such is the power of the New York Times.