I MAY HAVE A NEW FAVORITE

Tonight's dinner was fantastic, and you no by now that I am not one for over-exuberant statements.  I wanted rustic and got rustic plus!



INGREDIENTS:

Penne rigatta
Ciabatta bread cut into 1/4 inch cube
Arugula coarsely chopped
Anchovy fillets finely chopped (3)
Olive oil
Celery
Garlic and shallots
Red pepper flakes
Dry basil and oregano

PROCESS:

Place the bread in a bowl, add salt, pepper, seasoning, and olive oil and mix well.  In a buttered skillet toast the bread and set aside on paper towels to drain and cool.

In olive oil saute the garlic, shallots, celery, and anchovies with the red pepper flakes.



Add the cooked pasta to the pan and mix in the arugula and sprinkle with the croutons.

Serve with grated Romano or Parmigano cheese.

COMMENTS:

This was sooooo good; it is on the same level as broccoli rabe.