Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula

Total Time:
1 hr
25 min
35 min

4 to 6 servings

  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, slivered
  • 1 teaspoon dried red pepper chili flakes
  • 1 lemon, zested and juiced
  • 1 pound angel hair pasta
  • 6 cups lightly packed wild arugula (Israeli if possible)
  • 1/2 cup grated Parmigiano-Reggiano
Watch how to make this recipe.
  • In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.

  • Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.

  • In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

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