Penne con Peperoni Cruschi (Crispy Basilicata Sweet Peppers Pasta)

Method

1. 1

   Prep the peperoni cruschi (important!). Check the peppers and remove any seeds. Keep them dry. They fry in seconds, so have a plate ready with paper towel.

2. 2

   Toast the breadcrumbs. Put a dry pan on medium heat, add the breadcrumbs, and stir constantly for 2–4 minutes until golden and nutty-smelling. Tip into a bowl immediately (so they don’t burn in the hot pan).

3. 3

   Flash-fry the peperoni cruschi. In the same pan, add about half the olive oil (20 g / 0.70 oz) and warm it over medium-low. Drop in 1–2 peppers at a time for 5–10 seconds each—when they puff slightly and darken a touch, pull them out. Drain on paper towel and lightly salt. (Too long = bitter.)

4. 4

   Make garlic oil. Lower heat. Add the remaining olive oil (20 g / 0.70 oz) and gently cook the crushed garlic for 1–2 minutes until fragrant (no browning). Remove garlic if you want a cleaner taste.

5. 5

   Cook the pasta. Boil water, salt it, and cook penne until al dente (taste it: firm but not hard). Save 120 ml of pasta water before draining (you’ll use a few spoonfuls).

6. 6

   Emulsify and coat. Add drained pasta to the garlic oil pan. Toss well. Add a splash of reserved pasta water (2–4 tbsp at a time) and stir until the pasta looks glossy, not oily. Season with pepper (and chili flakes if using).

7. 7

   Finish crunchy. Plate the pasta. Sprinkle toasted breadcrumbs. Crush the peperoni cruschi on top like chips. Add parsley and optional cheese. Serve immediately for maximum crunch.

8. 8

   Dish Type

9. 9

   Main course — Italian pasta (Regional: Basilicata-inspired)

10. 10

    Garnish / Serving Suggestions

11. 11

    Garnish: crushed peperoni cruschi + toasted breadcrumbs + parsley

12. 12

    Side idea: simple arugula salad with lemon and olive oil

13. 13

    Drink pairing: dry white wine (Fiano/Greco style) or a light lager

14. 14

    Notes, Time, Difficulty, Nutrition (per serving)

15. 15

    Notes: Keep peppers dry and fry seconds only. If they turn dark brown, they’re over-fried.

16. 16

    Time: 20 minutes

17. 17

    Difficulty: Easy

18. 18

    Serves: 2

19. 19

    Approx. kcal per serving: ~610 kcal (varies with oil/cheese)