Cavatelli Pasta with Senise Peppers (peperoni cruschi)
This unique Basilicata pasta recipe uses Senise peppers, known locally as 'peperoni cruschi'. They add a marvelous sweet, slightly nutty, and smoky flavor to this recipe and are believed by some to be the most delicious peppers in the world.
Servings: 4
Calories: 454kcal
Ingredients
- Extra virgin olive oil
- 14.1 oz Cavatelli pasta
- 6 Dried Senise peppers peperoni cruschi
- 2 cloves Garlic chopped
- 1 Anchovy fillet
- 2 ¾ oz Breadcrumbs
- Salt for pasta and to taste
- Peperoncino flakes optional
Instructions
- Bring a pot of water to a boil for the pasta. Once it starts to boil, add salt and bring it to a boil again.
- Heat a generous amount of olive oil in a large frying pan until hot. Quickly fry the peppers on both sides until they're slightly browned, being careful not to burn them. Remove and place on absorbent paper to dry.
- In the same oil, fry the garlic, chili flakes (if using) and anchovy fillets. Break down the anchovy with a fork or wooden spoon to dissolve it into the oil.
- Add breadcrumbs to the pan, stirring well until they are golden and aromatic. Turn off the heat.
- Meanwhile, cook the cavatelli pasta al dente according to package instructions. Drain and mix the pasta into the pan with the breadcrumbs.
- Crumble most of the prepared Senise peppers over the pasta, mixing thoroughly. Cook together for an additional 2-3 minutes, adding a bit more olive oil if the mixture seems dry.
- Serve garnished with the remaining Senise peppers.
Notes
If you don't find cavatelli pasta this dish works really well with orecchiette or malloreddus (Sardinian gnocchi), or make this recipe with homemade cavatelli.
Nutrition
Calories: 454kcal | Carbohydrates: 90g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 272mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 62mg | Iron: 2mg