Rascatielli con Peperoni Fritti e Mollica (Basilicata Pasta with Crisp Peppers and Breadcrumbs)
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Ingredients
- 350 g dried orecchiette
- 3 red peppers, sliced
- 80 g fresh breadcrumbs
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 2 tbsp flat-leaf parsley, chopped
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 528 kcal
- Protein
- 14 g
- Carbohydrate
- 79.3 g
- of which sugars
- 8.3 g
- Fat
- 15.7 g
- of which saturates
- 2.4 g
- Fibre
- 5.9 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the orecchiette in a large pot of boiling water according to the pack instructions until al dente, then drain, keeping a cupful of the water.
- 2
Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the breadcrumbs for 3-4 minutes, stirring often, until golden and crisp, then tip out.
- 3
Add the remaining olive oil to the pan and fry the red peppers for 8-10 minutes until soft and starting to char at the edges.
- 4
Stir in the garlic and chilli flakes and cook for 1 minute more.
- 5
Toss the drained orecchiette through the peppers with a splash of the pasta water, then divide between bowls.
- 6
Scatter over the crisp breadcrumbs and parsley to serve.
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