Sunday, September 30, 2012

Angel Hair with Arugula and Toasted Panko

Pasta is usually my go-to ingredient when I want something quick and easy. This one caught my eye because I love arugula, and the chili-garlic oil mixed with some lemon juice sounded interesting. Toss in some toasted panko for texture and it's pretty much perfect.

Angel Hair with Arugula and Toasted Panko
Adapted from: Shutterbean


  • 1 cup panko bread crumbs
  • 6 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, sliced
  • 1/4 teaspoon dried red pepper flakes (or more if you want more heat)
  • Juice of 1/2 of a lemon
  • 1/2 pound angel hair pasta
  • 1 bag of arugula
  • freshly grated Parmesan cheese for serving

  • Directions
    • In a large saute pan, combine the panko with 2 tablespoons of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 5 minutes then transfer to a small bowl.
    • In the same skillet, heat the remaining olive oil over medium heat. Add the garlic and red pepper flakes and cook for 4-5 minutes to infuse the olive oil. Right before you add the pasta (see next bullet), add the lemon juice and lower heat to the lowest setting.
    • In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Drain and add to the pan with the oil.
    • Add the arugula and toss everything together.
    • Season with salt and pepper to taste; add the toasted panko and top with Parmesan cheese. Serve immediately.

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