Bruce Kalman has an utter commitment to using local ingredients, and nothing celebrates that dedication than this addictive plate of chitarra pasta at Union, his restaurant in Pasadena. First, local wheat gets milled nearby at Grist & Toll, which becomes the basis for the chewy pasta.
Then, add California San Marzano tomatoes and a gently spiced Anaheim chile pepper for complexity. Probably the only thing that isn't local is the parmigianno-reggiano cheese, which comes from Italy, of course. Take a look at Kalman's technique and check out the dish the next time you're in the 626.
