If you’re looking for a quick dish with a tasty flavor, the Tasty Spaghetti with Crispy Pepper is the recipe for you. My friend Lucia has spoken a lot about the crispy pepper and when I saw them at the oriental market stand, I couldn’t resist. They can already be found fried or to be flashed in a pan with oil. They are a PGI product obtained from a particular type of sweet pepper, with a thin skin and low in water, making it perfect for being sun-dried immediately after harvesting and then oven-passed. Hence the name crispy pepper meaning crunchy. It pairs perfectly with strong flavors like capers, anchovies, and olives that we always have on hand. In a few minutes, it allows us to prepare an exceptional dish of tasty spaghetti with crispy pepper. Another delicious and quick dish is the Spaghetti alla Carrettiera, a very simple first course.
Recipe of 04/27/2017 updated
Other first course recipes with Spaghetti
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 366.51 (Kcal)
- Carbohydrates 38.27 (g) of which sugars 2.10 (g)
- Proteins 8.83 (g)
- Fat 19.58 (g) of which saturated 2.87 (g)of which unsaturated 3.93 (g)
- Fibers 3.85 (g)
- Sodium 595.74 (mg)
Indicative values for a portion of 254 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz spaghetti
- 1 shallot
- 0.35 oz anchovies in oil
- 0.35 oz salted capers (desalted)
- 1.05 oz olives (pitted)
- 1.05 oz sun-dried tomatoes in oil
- 2 tbsp white wine
- 4 sprigs parsley
- 1 crispy pepper
- 0.7 oz breadcrumbs (crumbled)
- 2 tbsp extra virgin olive oil
Tools
- Food Scale
- Mezzaluna
- Cutting Board
- Pan
Steps
In a pan, sauté with the oil (set aside 1 tablespoon) the thinly sliced shallot and chopped anchovies. As soon as they turn golden, add a mixture of parsley, capers, olives, and sun-dried tomatoes and let it sauté over low heat. Add the crumbled crispy pepper, deglaze with white wine, leave on heat for another 5 minutes, and turn off.
In a small pan with the remaining tablespoon of oil, toast the finely crumbled breadcrumbs. Cook the spaghetti al dente without adding salt as the ingredients are very flavorful. Drain, pour over the sauce, add a ladle of pasta cooking water, and toss so that the sauce coats well. Serve on plates completing with the toasted breadcrumb crumbs.
