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Penne with fried dried peppers and bread crumbs

June 2009

This is based on a recipe for pasta found in SAVEUR magazine, issue #120. "The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp."

Penne with fried peppers and bread crumbs  - June 2009

We began by frying dried peppers ("amarillo" peppers and an oven dried "no-idea-what-its-name-is" medium hot red shepherd pepper). The "amarillo" peppers are the darker ones and the oven dried "no-idea-what-its-name-is" medium hot red shepherd pepper is the red one underneath.

fried peppers  - June 2009

The pepper beside the plate is how the dried amarillo looks when we buy it.

fried peppers  - June 2009

Once the peppers were fried and cooled, we cut them into bite-size pieces and set them aside.

fried peppers  - June 2009

We made the sauce by frying 2 anchovies in a good shot of olive oil along with 4 or 5 cloves garlic, seasalt & black pepper and a tomato. Note that the tomato was unpeeled and unseeded - just chopped before adding it to the pan....

sauce  - June 2009

Then we fried the breadcrumbs with olive oil til they were golden.

fried breadcrumbs  - June 2009

While the breadcrumbs were frying we kept reducing the sauce until it was thick and intense.

sauce  - June 2009

We added the peppers to the sauce, threw in the penne cooked to al dente along with a little pasta water and tossed the pasta until everything was coated well.

Penne with fried peppers and bread crumbs  - June 2009Penne with fried peppers and bread crumbs  - June 2009
Penne with fried peppers and bread crumbs  - June 2009

We served the pasta immediately on warmed plates.

Penne with fried peppers and bread crumbs  - June 2009

We liberally scattered the golden fried bread crumbs over the pasta. And because we had them, we garnished with some fresh basil leaves. Leafy greens were very nice on the side as well (especially because they were freshly picked red lettuce leaves from the garden).

Penne with fried peppers and bread crumbs  - June 2009

And we dug in!

Penne with fried peppers and bread crumbs  - June 2009

Leave out the bread crumbs, add a couple of olives and exchange penne for spaghettini to turn this into Spaghettini Puttanesca.



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Penne with fried dried peppers and bread crumbs

pasta: bacon, potatoes, Provolone . basil pesto . chicken livers . dried peppers . favourite . mint pesto . preserved lemon . puttanesca . red pepper . sage sweet potato . shrimps in pernod . skyliner . walnut cream sauce

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