Basilicata's Crunch: Fiery Garlic & Crispy Pepper Spaghetti
Details
A classic pasta gets a crunchy, spicy makeover from Italy's south.
Ingredients
Instructions
Bring A Large Pot Of Salted Water
Bring a large pot of salted water to a boil for the pasta.
Heat Half Of The Olive Oil In A Large
While the water is heating, prepare the crispy peppers. Gently wipe the peperoni cruschi with a dry cloth. Heat half of the olive oil in a large frying pan over medium-low heat. Add the whole peppers and fry for just a few seconds on each side until they puff up and become crisp. Be very careful not to burn them, as they will turn bitter. Remove them from the pan and set them on a paper towel to cool. Once cooled, gently crush them with your hands, discarding the stalks and seeds.
Add The Remaining Olive Oil
In the same pan with the flavourful oil, add the remaining olive oil. Sauté the sliced garlic and chopped chili over low heat until the garlic is fragrant and lightly golden. Add the breadcrumbs to the pan and toast them in the garlic-infused oil until they are golden and crunchy. Remove from the heat.
Cook The Spaghetti According To Package Directions
Cook the spaghetti according to package directions until 'al dente'. Just before draining, reserve a cup of the starchy pasta water.
Add It Directly To The Frying Pan
Drain the spaghetti and add it directly to the frying pan with the toasted breadcrumbs. Add the crushed peperoni cruschi and the chopped parsley. Toss everything together over low heat, adding a splash of the reserved pasta water to create a light, cohesive sauce that coats the pasta.
Garnished With A Little Extra Fresh Parsley
Serve immediately, garnished with a little extra fresh parsley and a final drizzle of olive oil if desired.
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