Preparation time: 30 minutes
A traditional Roman working class staple, Pasta con Aglio, Olio e Peperoncini, gets dressed up and gentrified. The addition of arugula with its slight peppery taste and smoked salmon takes this trustworthy dish to new elegant dimensions.
- 5 Tbsp extra virgin olive oil plus 1 tsp to drizzle in the cooking water
- 3/4 lbs (340 g) tagliatelle pasta
- 3 garlic cloves, finely minced
- ¼ tsp red chili flakes
- grated zest of one lemon
- 4 Tbsp capers, rinsed and dried on paper towels
- ¼ lbs (115 g) arugula, washed and dried
- 9 oz (250 g) sliced smoked salmon, cut into wide slivers
- grated Parmesan cheese
Bring water to a boil in a large saucepan. Add salt and a teaspoon olive oil.
Pour remaining olive oil in a large frying pan and saute the garlic and the chili flakes over medium-low heat for 1-2 minutes taking care not to let the garlic and chilis burn. They should only flavor the oil. Add the rinsed capers and lemon zest to the garlic-chili oil and give it a swirl. Keep it warm. Drain the tagliatelle and save 1 cup of the cooking liquid. Add the pasta to the flavored oil in the frying pan. Toss it well. If pasta seems dry, add the reserved cooking liquid bit by bit to develop a thicker sauce. Now add the arugula and smoked salmon. Toss gently taking care to keep arugula and salmon pieces neat.
Taste for salt and pepper, if necessary.
Serve in warm pasta bowls with Parmesan on top.