Whole Wheat Pasta with Crispy Peppers
Automatically translated from Romanian. See the Romanian original
Whole wheat pasta with dried peppers fried in butter, olive oil, garlic, and aromatic herbs, finished with grated parmesan — a spicy variation of the Italian recipe "Pasta e Pepperoni Cruschi".
Ingredients
Method
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Heat the pan with a cube of butter, olive oil, garlic, rosemary, and thyme.
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When the oil is hot, fry the dried peppers for 5 seconds on each side (2-3 peppers per serving).
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Toss the boiled pasta with the whole peppers, grated parmesan, and 2 tablespoons of the oil in which the peppers were fried.
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Tip: to make it less spicy, use kitchen shears to remove the flesh and seeds of the peppers.
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Toss and serve the pasta only with the crispy pieces of skin.
The story behind this recipe
This is a reinterpretation of the "Pasta e Pepperoni Cruschi" recipe, which comes from Southern Italy — specifically the Basilicata region. The original recipe uses sun-dried kapia peppers, not hot chili peppers like I used today.
Being a lover of extreme spices, I tried a new approach to the recipe.
Heat the pan with a cube of butter, olive oil, garlic, rosemary, and thyme. When the oil is hot, fry the dried peppers for 5 seconds on each side. You will need 2-3 peppers per serving.
Toss the boiled pasta (I used whole wheat, 90 grams of raw pasta per serving) with the whole peppers, grated parmesan, and 2 tablespoons of the oil in which the peppers were fried.
**Tip**!! To make it less spicy, use kitchen shears to remove the flesh and seeds.
Toss and serve the pasta only with the crispy pieces of skin.
Enjoy!
