Angel hair pasta with fried chilli flakes, lemon and rocket

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
8 tbsp extra-virgin olive oil, plus 2 tbsp
200g panko bread crumbs
Salt and freshly ground black pepper
3 cloves garlic, slivered
1 tsp dried red pepper chilli flakes
1 lemon, zested and juiced
450g angel hair pasta
120g wild rocket (Israeli if possible)
50g grated Parmigiano Reggiano
1) In a dry skillet over low heat, add 2 tbsp 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.

2) Set the skillet pan back over medium heat and add the remaining 8 tbsp of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 mins to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.

3) In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 mins. Drain and add to a large mixing bowl.

4) While still warm, toss in the rocket, 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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