The Pasta Atlasof Italy

Basilicata / Pepper Pasta

Strascinati with Peperoni Cruschi

Dragged semolina pasta with crisp dried peppers, garlic, crumbs, and pecorino.

40 minutes Easy Serves 4 strascinati

Method

  1. Fry dried peppers quickly in olive oil until crisp, then remove.
  2. Toast breadcrumbs in the same oil with garlic.
  3. Cook pasta until al dente.
  4. Toss pasta with crumbs and a little cooking water.
  5. Crumble peppers over the top.
  6. Finish with pecorino.
Cook's note: Cruschi burn fast. Seconds can make the difference between crisp and bitter.

Why this dish belongs to Basilicata

Peperoni cruschi are dried sweet peppers fried quickly until brittle. They give Lucanian pasta color, smoke, and crunch.

Read the Basilicata pasta history page

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