Strascinati ai Peperoni Cruschi

From Basilicata’s hills come peperoni cruschi—sweet peppers dried brittle, then briefly fried until they shatter like chips. Tossed with hand-dragged strascinati and garlicky breadcrumbs, this pasta thrives on crunchy, sun-dried contrast.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

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Ingredients

• 12 oz strascinati or cavatelliPantry
• 8 peperoni cruschiProduce
• 1/2 cup breadcrumbsPantry
• 2 cloves garlicProduce
• 1/3 cup olive oilPantry
• 1/2 cup ricotta salata optionalDairy

Instructions

1. 1Crisp the dried peppers briefly in olive oil until they blister—do not burn; drain and crush.
2. 2Toast breadcrumbs in garlic-scented oil until golden.
3. 3Cook the pasta in salted water until al dente.
4. 4Toss pasta with pepper oil, crushed cruschi, and breadcrumbs; add pasta water to loosen.
5. 5Finish with ricotta salata if using; serve immediately.