23May

Tyler Florence’s Angel Hair Pasta with Chile, Lemon & Arugula [In the Kitchen]

As an update to the mini-sessions I posted yesterday…I have filled all of Saturday’s time slots, so I opened Friday morning, June 8.  If you’d like to book a time, please email or call.  I have a feeling these are going to go fast! info@kristineldridge.com  562-980-6480

In other news…PASTA!  It cures most that’s wrong in the world.  But, don’t most carbs do that?  I listen to the Joy the Baker podcast while I’m editing sometimes and they recently talked about a big hullabaloo where Tracy made Tyler Florence‘s Angel Hair Pasta with Chile, Lemon & Arugula.  She tweeted him about it, didn’t hear back and long story short he was on the podcast last week talking about this recipe, his books and lots of other random stuff.  After hearing about the ingredients over and over, I had to try it.  Let me just say, wow.  We had it for dinner (even the kids ate it!), then I had it for lunch and breakfast this morning.  A 10:30 breakfast because I missed real breakfast, but still.  I loved it.

There’s a wonderful lightness to the dish, along with the contrast of peppery arugula, hot chile and tart lemon.  I think it hits every craving!

The recipe is found on Tracy’s blog.  And I’ll copy and paste it here as well.

  • 1 1/2 cups panko bread crumbs
  • 8 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, silvered
  • 1/4 teaspoon dried red pepper flakes
  • grated zest & juice of 1 lemon
  • 1 pound angel hair pasta
  • 6 cups lightly packed baby or wild arugula
  • freshly grated Parmesan cheese for serving


In a skillet, 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 10 minutes. season with salt and pepper, then transfer to a small bowl.

In the same skillet, heat the remaining 6 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 10 to 12 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.

Bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente. Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter, squeeze lemon juice on top and serve, topping with grated Parmesan as desired.