Main course — Italian pasta (Regional: Basilicata-inspired)
A quick, rustic Southern Italian pasta where peperoni cruschi (paper-thin, sweet dried peppers) turn into a crunchy “chips” topping. Garlic-infused olive oil + toasted breadcrumbs = pure comfort with a crisp finish.
Recipe video
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.
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).
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.)
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.
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).
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).
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.
