Cavatelli with Crushed Peppers

This dish is classically Pugliese. Pasta with peppers, hot and sweet is like the bread of life in this region. Loaded with antioxidants, these peppers will really get your attention.

Makes 2-3 servings

Ingredient List:

• Extra virgin olive oil
• 14 ounces cavatelli pasta
• 6 Dried Senise peppers, aka crusco peppers, crumbled
• Generous pinch crushed red chili flakes
• 2 cloves fresh garlic, minced
• 3 ounces whole wheat breadcrumbs
• Sea salt
• Black pepper

Step By Step Instructions:

Bring a pot of water to a boil for the pasta, using only enough water to cover the pasta, not drown it. Once it starts to boil, add salt and drop the pasta to cook. You’ll want it to be al dente, to the tooth. It will cook about 6-7 minutes.

Heat a generous amount of olive oil in a large skillet over medium heat. Quickly fry the peppers on both sides until they’re slightly browned, taking care not to burn them. Transfer to a plate to cool. Pat dry with paper towels.

In the same skillet, cook the garlic and chili flakes in the remaining oil. Add breadcrumbs to the pan, stirring well until they are golden and aromatic. Turn off the heat.

When the pasta is cooked, using a slotted spoon to transfer it to the pan with the breadcrumbs.

Crumble most of the sautéed crusco peppers over the pasta, mixing thoroughly. Cook stirring, slowly adding a bit more olive oil for rich flavor.

Serve hot, garnished with the remaining sautéed crusco peppers.