Pasta alla Lampedusana is a tasty first course with peppers and crunchy breadcrumbs, easy to make and very appetizing.
An ancient dish rich in flavor and irresistible textures, perfect for lunch or dinner, with family or friends.
Read how to make Pasta alla Lampedusana with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 14 oz pasta
- 1.5 lbs peppers
- 5 oz breadcrumbs
- 1 tbsp capers
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
Preparation of Pasta alla Lampedusana
Wash the peppers, remove the stem, seeds, and filaments, and cut them into strips.
Peel the garlic clove.
In a large pan, heat a layer of extra virgin olive oil and let the garlic brown. Then add the peppers and cook them for fifteen minutes, stirring often, then remove the garlic clove.Meanwhile, break the breadcrumbs into pieces and toast them in a pan with a drizzle of oil.
Cook the pasta al dente in plenty of salted boiling water.
Chop a sprig of parsley.When the pasta is cooked, drain it and transfer it to the pan with the peppers, add the capers, chopped parsley, and toasted breadcrumbs, and mix thoroughly.
Serve your Pasta alla Lampedusana immediately.
Notes
Also visit the collection of Pepper First Courses with many ideas for delicious, tasty, and easy to make first courses: you can find it directly by clicking HERE.
Are you short on time, but don’t want to give up a delicious and flavorful first course? Check out the 15 Express First Courses in this collection and bring a first course to the table in about fifteen minutes 😉
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