Linguine With Garlic, Soppressata, and Wilted Arugula


Soppressata is a hard salami that's been showing up on a lot of charcuterie boards. Toss it into this linguine dish with garlic and arugula for a tasty dinner.

Linguine With Garlic, Soppressata, and Wilted Arugula
Photo: Jen Causey
Hands On Time:
20 mins
Total Time:
20 mins

This linguine dish is a great way to add Soppressata—a popular hard salami—to your weeknight dinner lineup.


  • 12 ounces linguine, uncooked

  • 3 tablespoons olive oil

  • 2 ounces thinly sliced soppressata (Italian salami), torn into bite-size pieces

  • 5 garlic cloves, thinly sliced

  • ¼ teaspoon crushed red pepper

  • ¼ cup sour cream

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • ¼ teaspoon black pepper

  • ½ teaspoon kosher salt

  • 5 ounces arugula (10 loosely packed cups)


  1. Cook the pasta according to the package directions, reserving ½ cup of the cooking water.

  2. Meanwhile, heat the oil in a large skillet over medium. Add the soppressata and cook, stirring occasionally, until crisp, 5 minutes; remove with a slotted spoon to a paper towel–lined plate. Reduce heat to medium-low. Add the garlic and red pepper; cook, stirring occasionally, until the garlic is soft, about 2 minutes. Remove from heat. Stir in the sour cream, lemon juice, black pepper, ⅓ cup of the reserved cooking water, and the salt. Add the pasta and toss to combine.

  3. Transfer the pasta to a large bowl; add the arugula. Toss until the arugula wilts, adding more cooking water as needed. Top with the soppressata.

Nutrition Facts (per serving)

502 Calories
18g Fat
67g Carbs
16g Protein
Nutrition Facts
Calories 502
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 499mg 22%
Total Carbohydrate 67g 24%
Total Sugars 4g
Protein 16g
Calcium 75mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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