Cavatelli Pasta with Senise Peppers (peperoni cruschi)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
454 kcal
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Course
Main Course
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Cuisine
Italian
Cavatelli Pasta with Senise Peppers (peperoni cruschi)
Description
This recipe uses cavatelli pasta cooked al dente and combined with crispy peperoni cruschi (dried Senise peppers) that are quickly fried in olive oil until slightly browned. Garlic, anchovy fillet dissolved into hot oil, and optional red pepper flakes are sautéed to create a savory base, then breadcrumbs are toasted in the oil until golden and fragrant.
The cooked pasta is mixed with the pepper and breadcrumb mixture, allowing the flavors to meld and the breadcrumbs to remain crunchy. Most of the fried peppers are crumbled into the pasta with some reserved for garnish. The dish balances salty umami from anchovy, nuttiness from toasted breadcrumbs, and aromatic heat from peppers.
Senise peppers provide a unique crispy texture and mild heat distinct to this preparation. If cavatelli are unavailable, similar pastas like orecchiette or malloreddus can substitute well, preserving the texture and flavor experience. Olive oil ties components together, producing a rustic, flavorful meal.
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
- crushed red pepper flakes optional, peperoncino flakes
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
- Use orecchiette or malloreddus pasta if cavatelli is not available for a similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 90g | 30% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 154mg | 6% |
| Potassium | 272mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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