Cavatelli Pasta with Senise Peppers (peperoni cruschi)

Method7 steps · about 30 min

1. 1

   Step 1: Bring a pot of water to a boil for the pasta. Once it starts to boil, add salt and bring it to a boil again.

   Uses Water to boil cavatelli · Salt for pasta water

2. 2

   Step 2: Remove the dried Senise peppers (6)’ stems, seeds and inner membranes, split them open and flatten them. Heat a generous amount of olive oil in a large pan. Briefly fry the peppers on both sides until lightly browned, taking care not to burn them. Lift onto absorbent paper and let them cool and crisp.

   Uses A generous unmeasured amount of olive oil · 6 Dried Senise peppers (peperoni cruschi)

   
3. 3

   Step 3: In the same oil, fry the garlic (2 cloves), chili flakes (if using) and anchovy fillets (1). Break down the anchovy with a fork or wooden spoon to dissolve it into the oil.

   Uses The same pepper frying oil · 2 cloves Garlic (chopped) · 1 Anchovy fillet · Peperoncino flakes, optional

   
4. 4

   Step 4: Add breadcrumbs (2 3/4 oz) to the pan, stirring well until they are golden and aromatic. Turn off the heat.

   Uses Garlic-anchovy oil with optional chili · 2 3/4 oz breadcrumbs

   
5. 5

   Step 5: Meanwhile, cook the cavatelli pasta (14.1 oz) al dente according to package instructions. Drain and mix the pasta into the pan with the breadcrumbs.

   Uses 14.1 oz Cavatelli pasta · Boiling salted pasta water · All toasted breadcrumb mixture

6. 6

   Step 6: Crumble most of the prepared Senise peppers over the pasta, mixing thoroughly. Cook together for an additional 2-3 minutes, adding a bit more olive oil if the mixture seems dry.

   Finish pasta with crisp peppers · 2 minUses All pasta and toasted breadcrumbs · Most of the cooled crisp peppers; reserve some for serving · Extra olive oil only if the pasta seems dry

7. 7

   Step 7: Serve garnished with the remaining Senise peppers.

   Uses All finished pasta · Remaining crisp peppers for serving