Pasta With Garlic and Arugula

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Traditionally this would be made using spaghetti but you can make it with penne as well.
Recipe By: Alberto Calascione
  • PrepN/A |
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    • 1 pound spaghetti or penne
    • 8 garlic cloves, peeled and chopped
    • 1/2 cup olive oil
    • 1/4 cup dry white wine
    • 1/2 pound arugula, rinsed and dried
    • 1 teaspoon crushed red chile flakes
    • 1/4 cup toasted breadcrumbs
    • sea salt


To prepare the toasted breadcrumbs it is preferable to make them from stale, dry bread, by either grating the bread by hand into a large mixing bowl. Better still, is with a food processor and using the pulse switch. Be sure not to allow the crumbs to become too fine.

Lightly coat a pan with olive oil and allow the pan to warm over moderate heat and add the breadcrumbs. Constantly stir the breadcrumbs to prevent them to sticking or burning. When they have evenly toasted to a golden brown, remove them from the pan and set aside.  Any excess breadcrumbs can be store, refrigerated in a covered plastic container.

Bring a large pot of salted water to boil and add the spaghetti.

Heat a large pan over moderate heat with the olive oil and garlic. When the garlic turns lightly golden, pour in the dry white wine and crushed chili pepper. Salt to taste and evaporate the white wine by half. Remove the pan from the burner and set aside.

When the spaghetti is al dente, quickly strain and toss the pasta in the pan, return the pan to the burner over moderate heat and add the arugola. Toss the ingredients, evenly stir in the arugula, wilt it and then transfer the pasta to serving bowls and sprinkle with toasted breadcrumbs.

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