Pasta with peppers cruschi is a typical first course of the Lucanian tradition: a very simple recipe prepared with a condiment based on oil, garlic, parsley, cruschi peppers (Sun-Dried Peppers) and crunchy breadcrumbs. Quick and tasty, this first course can be made with different long pasta shapes such as linguine, spaghetti or guitar spaghetti: in traditional recipes, some fresh pasta shapes are also often used such as orecchiette or artisan fusilli. You can prepare pasta with peppers cruschi for an informal lunch or dinner: it is ideal for when you have guests but little time to spend in the kitchen. Here’s how to prepare it perfectly.
Pasta with peppers ready in 30 minutes
FOR 4 PEOPLE
SPAGHETTI 400 gram
CRUSCHI PEPPERS 10-12
EXTRA VIRGIN OLIVE OIL 150 ml
BREAD CRUSH 200 gram
DRY GARLIC 1 pinch
FRESH PARSLEY 1 bunch
GARLIC 2 cloves
SALT as required
Amount per serving
% Daily Value*
Total Fat 38.2g 49%, Saturated Fat 5g 25%, Cholesterol 0mg 0%, Sodium 254mg 11%, Total Carbohydrate 109.9g 40%, Dietary Fiber 10.3g 37%, Total Sugars 7.1g, Protein 15.1g, Vitamin D 0mcg 0%, Calcium 24mg 2%, Iron 1mg 7%, Potassium 0mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare pasta with peppers cruschi
Choose the peppers (1) that you will use for the dressing, discarding those that are too dark or chewy. Clean them with a dry cloth.
Put the bread crumbs in the mixer (2) and blend until a uniform consistency is obtained.
Transfer the breadcrumbs to a pan, add the garlic powder, a handful of parsley (3) and a drizzle of oil. Toast the breadcrumbs for a few minutes until golden and crunchy.
In a low-sided saucepan put a fund of oil, brown the garlic and add the peppers (4). Fry them over high heat for a few moments, less than a minute, and then drain them on absorbent paper. Eliminate the garlic.
Boil the pasta in plenty of lightly salted water, drain it al dente and add it to the flavoured oil (5). Let it flavour for a few moments.
Then add the cruschi peppers (6) chopped with your hands.
Finally garnish with the crunchy breadcrumbs (7) and a handful of chopped parsley.
Your pasta with peppers cruschi is ready to be served (8).
You can enrich the recipe as you prefer: for example by adding desalted anchovies, chopped capers and olives, sautéed onion, celery and carrots and so on. For an extra touch of flavour, you can add grated cacioricotta, or pecorino, just before serving.
Be careful when preparing the cruschi peppers: they must be fried in hot oil but for a few seconds, otherwise, they will burn and cannot be used. For an extra touch of flavour, you can add some grated cacioricotta before serving.
Pasta with peppers cruschi should be consumed at the moment but, alternatively, it can be stored in an airtight container and consumed within a day.