Crispy pepperoni pasta with fried breadcrumbs

Pasta with peperoni cruschi and fried breadcrumbs

Main dishes

A dish from Basilicata: pasta casarecce tossed in an oil infused with fried, dried bell peppers, served with fresh, crispy pepperoni and fried breadcrumbs.

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Pasta with fried bell peppers is a typical dish from Lucanian cuisine. Each family has its own variation, but the basic ingredients are homemade pasta, fried orange bell peppers, and fried bread crumbs. Parsley and grated cheese (pecorino or cacioricotta) can also be added.

Ingredients and directions

  • Prep time30 min
  • Cook time15 min
  • Resting20 min
  • Total1 hr 5 min
  • DifficultyMedium
  • Cooking methodfrying pan
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $0.09
  • $0.73
  • $0.59
  • $0.03

Directions

  1. Wipe the dried bell peppers with paper or a dry dishcloth, remove the stem with scissors, and cut them in half to remove the seeds. ≈ 8 min
  2. Grind or blend the bread crumbs. ≈ 8 min
  3. In a large frying pan, heat the minced garlic in a good amount of oil over medium heat. The oil should be hot but not smoking.
  4. Remove the garlic and dip the bell peppers, two at a time, for no more than 4-5 seconds: as soon as they start to puff up, remove them and place them on paper towels. As they cool, they become crispy.
  5. Remove half of the oil and set it aside. ≈ 3 min
  6. In the meantime, toast the bread in a slightly lower heat for a few minutes, then set it aside.
  7. Cook the pasta, drain it, and sauté it in the frying pan with the reserved oil.
  8. Serve with the fried breadcrumbs and diced bell peppers, and optionally with parsley and grated pecorino or caciocavallo cheese. ≈ 2 min

Before you start

Ingredients

  • 500 g of casarecce pasta
  • 6-7 dried, crispy bell peppers (Senise variety)
  • 1 clove of garlic
  • 150 to 200g of stale bread crust
  • extra virgin olive oil
  • salt
  • parsley (optional)
  • Pecorino or caciocavallo shavings (optional)

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