Spaghetti con Peperoni Cruschi
Heat Scale: Medium
  1. Thoroughly crumble the white bread.
  2. Crumble the peperoni also. A plastic bag is helpful here.
  3. Heat the oil in a large frying pan on medium heat, then flavorize it with the garlic clove for about 5 minutes.
  4. Add the crumbled bread and toast until golden brown, stirring constantly. Remove the toasted bread crumbs, set aside (discard the garlic). Pour some more oil into the pan if necessary.
  5. Meanwhile, cook the spaghetti al dente in plenty of salted water, according to the instructions. Then drain, but retain some of the pasta water.
  6. Add one (or two) ladles of pasta cooking water to the oil in the pan, stir well and reheat on low heat.
  7. Pour the drained spaghetti into the pan.
  8. Add the roasted bread crumbs as well as the crushed Peperoni Cruschi.
  9. Mix everything well, arrange on preheated plates and, if desired, sprinkle with the grated Parmigiano. Buon appetito!
Recipe Notes

Peperoni Cruschi are available online, or you can make them yourself. If you like it a little spicier, you can also heat a hot chile pepper along with the garlic clove.

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