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Collection: Market Salads
Campanelle with Hard-Boiled Eggs, Capers & Watercress
Ingredients
- ½ pound campanelle (or other short pasta)
- ¼ cup olive oil
- 4 anchovy fillets, minced
- 2 finely chopped garlic cloves
- 2 to 3 tablespoons capers
- ¼ teaspoon crushed red pepper flakes (or more or less to taste)
- ¼ cup finely grated Parmesan
- 2 teaspoons fresh lemon juice
- 4 coarsely grated (I prefer to chop them) hard-boiled large eggs
- a handful of greens such as watercress or arugula (or chopped parsley to taste)
Directions
Directions aren't available for this recipe.
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