Entree: Italy – Basilicata – Pasta con i Peperoni Cruschi (Spaghetti tossed with crisped dried sweet peppers, garlic, breadcrumbs, and pecorino)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 oz (340 g) spaghetti
- 6–8 peperoni cruschi (dried sweet peppers)
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 cup (50 g) stale breadcrumbs, toasted until golden
- 1/2 cup (45 g) Pecorino Romano, finely grated
- 1 tbsp (15 g) coarse salt for pasta water
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley (optional)

Instructions

1. Bring a large pot of water to a rolling boil, add 1 tbsp (15 g) coarse salt, and cook the spaghetti until just al dente according to package instructions; reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat 3 tbsp (45 ml) olive oil in a large skillet over medium heat. Add the peperoni cruschi and fry briefly, 20–45 seconds per pepper, until they puff and become crisp; remove with tongs to a paper towel-lined plate and keep warm. Lower heat if they brown too fast.
3. In the same skillet add the remaining 1 tbsp (15 ml) olive oil and the sliced garlic; sauté gently until fragrant and just golden, about 1 minute, taking care not to burn the garlic.
4. Add the drained spaghetti to the skillet with the garlic and toss to coat. Add 1/3 cup (80 ml) reserved pasta water and the toasted breadcrumbs; toss vigorously so the breadcrumb coating emulsifies with oil and coats the pasta. If needed, add more pasta water a little at a time to achieve a silky coating.
5. Remove from heat; stir in the grated Pecorino Romano and freshly ground black pepper. Taste and adjust seasoning.
6. Transfer to serving plates, break the crisp peperoni cruschi into pieces over the top, scatter chopped parsley if using, and serve immediately.