Spicy orecchiette with peppers are a tasty dish, especially for those who enjoy bold, intense flavors. It’s a first course with a decidedly spicy character, enriched by precious Taggiasca olives. An alternative to orecchiette with Sicilian broccoli or with tomato sauce.
I don’t recommend using dried orecchiette but buying fresh ones, or making them by hand following my video tutorial to make orecchiette at home. They are not difficult to make; even with little skill they always turn out well, as does this recipe for spicy orecchiette with peppers.
- Difficulty: Very easy
- Cost: Inexpensive
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs orecchiette (fresh)
- 2 sweet bell peppers
- 1 hot chili pepper
- 25 confit cherry tomatoes
- 1 clove garlic
- Taggiasca olives (a handful)
- extra virgin olive oil
- to taste breadcrumbs
- to taste salt
Preparation
1 – Wash the peppers and remove the white inner part. Also wash the confit cherry tomatoes.
2 – Cut the peppers into small strips and cut the confit cherry tomatoes in half.
3 – In a pasta sauté pan pour a few tablespoons of olive oil and add the clove of garlic. Let the garlic brown for a few minutes, then remove it.
4 – Add the peppers and cherry tomatoes to the pan and sauté for a few minutes, then add the thinly sliced hot chili pepper and the Taggiasca olives. Add salt.
5 – Meanwhile cook the fresh orecchiette in salted water.
Shortly before draining them, add 2-3 tablespoons of breadcrumbs to the vegetables in the pan.
6 – Finally drain the orecchiette and toss them into the sauté pan with the vegetables. Stir them well over high heat with the sauce to coat, then serve hot.
