Pasta With Peppers Cruschi

Pasta with peppers cruschi is a typical first course of the Lucanian tradition: a very simple recipe prepared with a condiment based on oil, garlic, parsley, cruschi peppers (Sun-Dried Peppers) and crunchy breadcrumbs. Quick and tasty, this first course can be made with different long pasta shapes such as linguine, spaghetti or guitar spaghetti: in traditional recipes, some fresh pasta shapes are also often used such as orecchiette or artisan fusilli. You can prepare pasta with peppers cruschi for an informal lunch or dinner: it is ideal for when you have guests but little time to spend in the kitchen. Here’s how to prepare it perfectly.

Pasta with peppers ready in 30 minutes
FOR 4 PEOPLE

INGREDIENTS

SPAGHETTI 400 gram
CRUSCHI PEPPERS 10-12
EXTRA VIRGIN OLIVE OIL 150 ml
BREAD CRUSH 200 gram
DRY GARLIC 1 pinch
FRESH PARSLEY 1 bunch
GARLIC 2 cloves
SALT as required

Nutrition Facts

Servings: 4
Amount per serving
Calories 821
% Daily Value*
Total Fat 38.2g 49%, Saturated Fat 5g 25%, Cholesterol 0mg 0%, Sodium 254mg 11%, Total Carbohydrate 109.9g 40%, Dietary Fiber 10.3g 37%, Total Sugars 7.1g, Protein 15.1g, Vitamin D 0mcg 0%, Calcium 24mg 2%, Iron 1mg 7%, Potassium 0mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to prepare pasta with peppers cruschi

Choose the peppers (1) that you will use for the dressing, discarding those that are too dark or chewy. Clean them with a dry cloth.

Put the bread crumbs in the mixer (2) and blend until a uniform consistency is obtained.

Transfer the breadcrumbs to a pan, add the garlic powder, a handful of parsley (3) and a drizzle of oil. Toast the breadcrumbs for a few minutes until golden and crunchy.

In a low-sided saucepan put a fund of oil, brown the garlic and add the peppers (4). Fry them over high heat for a few moments, less than a minute, and then drain them on absorbent paper. Eliminate the garlic.

Boil the pasta in plenty of lightly salted water, drain it al dente and add it to the flavoured oil (5). Let it flavour for a few moments.

Then add the cruschi peppers (6) chopped with your hands.

Finally garnish with the crunchy breadcrumbs (7) and a handful of chopped parsley.

Your pasta with peppers cruschi is ready to be served (8).

Advice

You can enrich the recipe as you prefer: for example by adding desalted anchovies, chopped capers and olives, sautéed onion, celery and carrots and so on. For an extra touch of flavour, you can add grated cacioricotta, or pecorino, just before serving.

Be careful when preparing the cruschi peppers: they must be fried in hot oil but for a few seconds, otherwise, they will burn and cannot be used. For an extra touch of flavour, you can add some grated cacioricotta before serving.

storage

Pasta with peppers cruschi should be consumed at the moment but, alternatively, it can be stored in an airtight container and consumed within a day.

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Pasta with tuna cream the recipe for the simple and creamy first course

Pasta with tuna cream is a very quick and tasty first course, a creamy variant of the classic tuna pasta. The ideal recipe when you have little time to prepare lunch or dinner, but you want to make a tasty dish.

You can use the pasta format you prefer including penne, rigatoni, farfalle, fusilli, spaghetti; to make the dressing, however, you will only need canned tuna and cream cheese, which will be blended together raw. In our recipe, we have made this delicious creamy pasta without cream but with ricotta, we have also enriched the preparation with the addition of dried tomatoes in oil and oregano, to make it even tastier. Once ready you can enjoy it both hot and cold, it will still be delicious. Here’s how to make this crafty and delicious recipe in no time.

Ready in: 20MIN
FOR 4 PEOPLE
Calories in the recipe: 1985 kcal

INGREDIENTS

PASTA 380 gr • 365 kcal
RICOTTA OR CREAMY CHEESE 200 gr
TUNA IN OIL 150 gr
SALT UP as required • 21 kcal
DRIED TOMATOES IN OIL just enough
OREGANO as required
The calories refer to 100 grams of the product

How to prepare pasta with tuna cream

Boil the water in which you will cook the pasta (1). Drain the tuna in oil or the natural one (2) and put it in a bowl and mash it with a fork, until you make small pieces. Add the ricotta (3) and a little cooking water and mix until creamy.

Set aside the dried tomatoes in oil (4), to be added at the end of preparation. Cook the pasta in boiling salted water (5) and drain it al dente, leaving aside a little cooking water. Season with tuna cream and cooking water, if necessary. Serve it with dried tomatoes and rosemary. Your pasta with tuna cream is ready to be enjoyed hot or cold (6).

Advice

To obtain an even more creamy mixture, you can blend the tuna and ricotta with the hand blender or with the mixer.

You can enrich the pasta with tuna cream also with capers, olives, tomato, corn or with the ingredients you prefer and replace the oregano with basil, so as to customize it according to your tastes.

If you are looking for a quick and tasty dish, try the pasta with tuna and olives, ideal when we have little time and few ingredients in the pantry.

storage

It is advisable to consume pasta with tuna cream both hot and cold after preparation, to enjoy it at its best.

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Pasta and cabbage: the recipe for the first course of the Italian tradition

Pasta and cabbage is a tasty typical autumn first course, a poor and traditional recipe of Neapolitan cuisine and of southern Italy with an intense smell. In fact, cauliflower has a particularly strong scent, but once cooked it loses its aggressiveness and becomes a tasty and pleasant vegetable, especially for seasoning excellent pasta. In addition, cabbage has many beneficial properties, rich in vitamins and minerals, and should be eaten at least once a week, to take advantage of all its benefits. Pasta and cabbage is a very versatile dish and, in our recipe, we wanted to add Taggiasca olives, anchovies and oregano to make this genuine dish even more complete and tasty, also ideal as a single dish.

FOR 2 PEOPLE
Ready in: 30 min
Calories in the recipe: 960

INGREDIENTS

SHORT PASTA 200 gr • 390 kcal
CAULIFLOWER 400 gr
OREGANO to taste
ANCHOVIES 2 • 204 kcal
TAGGIASCHE OLIVES as required • 260 kcal
GARLIC 1 clove • 79 kcal
The calories refer to 100 grams of the product

How to prepare pasta and cabbage

Cut the cauliflower saplings (1) into thin slices trying to leave them as a whole as possible. In a pan, put a drizzle of oil with the garlic clove to fry (2). Add a couple of anchovy fillets (3) and let go until they have completely flaked.

Coarsely chop the Taggiasca olives (4) and set them aside. Add the chopped cauliflower (5) to the pan and cook for a few minutes. Add the olives to the pan (6) and season with salt if necessary.

Boil the pasta in abundant salted water (7) and drain it al dente (8). Put the pasta in the pan with the cauliflower (9) and add a glass and a half of the pasta cooking water. Let it cook for about three minutes until cooked. Let the pasta and cabbage rest for a few minutes and serve hot.

Variants

Neapolitan-style pasta and cabbage

You can cook excellent Neapolitan-style pasta and white cabbage, its peculiarity is that the cauliflower is boiled together with the pasta and the final result is drier. Prepare the cauliflower as in the original recipe indicated above, then cut the cauliflower into small pieces and put it in a pan to fry with a little oil and a clove of garlic. If you have it, add a peeled and chopped potato. After about ten minutes, cover the cauliflower with water and add a few pieces of Parmesan.

When the water comes to a boil, add salt and add the short pasta you have selected. This way they will cook together and the pasta will absorb the intense taste of the cauliflower. Once the pasta is cooked and the water is almost completely absorbed, the dish is ready to be served. Those who prefer the red version can add cherry tomatoes or a little tomato puree: cook with a clove of garlic before adding the cabbage.

Pasta and cabbage with sausage

The pasta and cabbage with sausage is a real treat. Put a drizzle of oil and a clove of garlic in the pan. Put the sausage cut into chunks so that it browns well and then add the previously washed and cut cauliflower. Add half a glass of pasta cooking water and let it go. When the cauliflower is tender, about 15/20 minutes later turn off the heat and add a few more tablespoons of cooking water and dissolve one or two sachets of saffron in it. Drain the pasta and dress it with this delicious sauce. You can also add half a bottle of tomato puree for seasoning but at this point, I do not recommend using saffron which would risk being covered by the acidity of the tomato.

Pasta and cabbage au gratin in the oven

A classic of our cuisine is baked pasta and cabbage au gratin. In a non-stick pan, sauté a clove of garlic in a drizzle of oil and add the cauliflower already washed and cut into slices. Add half a glass of water and let it go for about 15 minutes until the cauliflower is soft. Instead, in a separate saucepan, cook the diced speck without adding fat until it becomes crispy and leave it aside.

Prepare the provolone by cutting it into not too large cubes. Boil the pasta in abundant salted water and drain it 4/5 minutes before the end of its cooking. Season the pasta with the speck, provolone and cauliflower and mix well. Add a drizzle of oil if the pasta seems dry to you. Now put the pasta in a previously oiled baking dish lined with breadcrumbs. Cover the surface of the dough with the remaining provola and breadcrumbs. Bake at about 180 degrees for about 10/15 minutes. For the last 5 minutes, turn on the grill so that a crispy crust forms.

storage

Pasta and cabbage can be kept for 1 day maximum covered with cling film.

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Bucatini with anchovies, pine nuts and raisins: the recipe for the poor and genuine first course

The bucatini with anchovies, pine nuts and raisins is that first dish conquers for simplicity and taste: really ready in just a few minutes, the bucatini go perfectly with the flavour of anchovies and the sweet and sour taste of raisins.

A poor and genuine dish, excellent as a dinner saver or as a last-minute recipe: this bucatini, perhaps combined with a good glass of white wine, can really make you look good with your friends and all in very few steps. Anchovies, which you can also replace with anchovies, are a poor fish that is very easy to find on fishmongers’ counters: poor but rich in flavour and also in nutritional properties, just what makes this first course a really good idea.

FOR 4 PEOPLE
Bucatini with anchovies ready in 15 min
Calories in bucatini with anchovies recipe: 2010

INGREDIENTS

BUCATINI 380g
ANCHOVIES 200g • 96 kcal
PINE NUTS 40g • 595 kcal
RAISIN 25g
GARLIC a clove • 79 kcal
SPICY CHILI PEPPERS 1/2
EVO OIL just enough
SALT as required • 286 kcal
The calories refer to 100 grams of the product

How to prepare bucatini with anchovies, pine nuts and raisins

Clean the anchovies: pass them under running water, remove the head, open them in two and remove the internal bone (1); dry them by dabbing them with a sheet of absorbent kitchen paper and keep them aside (2). Meanwhile, toast the pine nuts for a few minutes in a pan (3) and, once crispy, remove them from the pan, you will then need them to serve your bucatini. Put the raisins in a glass of water for 4-5 minutes, then dry it.

In the same pan, cooled slightly, brown a red pepper and a clove of garlic in a drizzle of extra virgin olive oil (4); when it is golden remove the garlic and add the anchovies, a pinch of salt and the coarsely chopped raisins: skip the pan for a few minutes (5). In the meantime, bring a pot full of water to a boil: cook the bucatini (6), drain lightly al dente and add them to the sauce by adding a ladle of the cooking water, skip everything and serve immediately adding the crispy pine nuts at the end.

Advice

If you don’t have anchovies available, you can use anchovies being careful to clean them well to eliminate the excessively savoury taste. Pair your bucatini with a good glass of white wine, possibly cold and dry. If you want to add a touch of perfume to your bucatini, you can blend the anchovies with a glass of white wine. You can replace the bucatini with other long pasta such as spaghetti or linguine.

If you prefer a “red” version, you can add cherry tomatoes to your dish: boil them for a minute in lightly salted water so as to easily remove the peel and seeds before tossing them in a pan with the anchovies; alternatively, cut the tomatoes, season with oil and salt and let them season for 5 minutes before pouring them into the pan, in this way they will release the liquids and your plate of bucatini will be juicier.

storage

We recommend that you consume your bucatini with anchovies as soon as it is ready and avoid keeping it.

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Broccoli and salmon pasta: the recipe for an easy and tasty first course

Broccoli and salmon pasta is a light and tasty first course, a richer variant of the classic pasta with broccoli, ideal for both lunch and dinner. In our recipe, we used fresh salmon, whose delicate flesh perfectly matches the strong flavour of broccoli. A quick and tasty preparation made with a few simple ingredients, which will give the dish a balanced flavour that will conquer everyone. But here’s how to make this easy and refined first course ready in no time.

FOR 4 PEOPLE
Ready in: 40 min
Calories in the recipe: 2100

INGREDIENTS

PASTA 360 gr • 365 kcal
FRESH SALMON 350 gr • 170 kcal
BROCCOLI 300 gr
SHALLOT 1 • 29 kcal
LEMON 1 • 29 kcal
SALT UP as required • 21 kcal
GROUND BLACK PEPPER as required
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
PARMESAN IN FLAKES as needed (optional) • 374 kcal
The calories refer to 100 grams of the product

How to prepare broccoli and salmon pasta

Clean the salmon, remove the bones and cut it into cubes (1). Put it in a bowl, add 1 tablespoon of extra virgin olive oil, lemon juice, salt and pepper (2), leaving it to marinate for at least half an hour. Brown the chopped shallot in a pan with extra virgin olive oil. Add the broccoli florets and brown them for a couple of minutes, add a little water and simmer for about 15 minutes (3).

Meanwhile, cook the pasta in plenty of boiling salted water (4). Add the well-drained salmon to the broccoli and cook for a few minutes, adding salt and pepper. Drain the pasta al dente and toss in a pan with the sauce, so as to flavour it to the fullest (5). Your broccoli and salmon pasta is ready to be served with flakes of parmesan or simply with a drizzle of extra virgin olive oil (6).

Advice

You can also use smoked salmon if you prefer: cut it into small pieces, cook it for a couple of minutes in a pan with the broccoli and proceed as per recipe.

To make the dish more creamy, you can blend a part of the broccoli: you will create a really delicious broccoli cream that will help you to tie the sauce to the pasta.

If you want to tone down the intense flavour of the broccoli, you can flavour it with a little wild fennel. You can also replace the broccoli cabbage, used for our recipe, with Romanesco cabbage and choose the pasta format you prefer from penne rigate, farfalle, fusilli, orecchiette, mezze sleeves or spaghetti.

Also try the broccoli and tuna spaghetti, very simple and delicious for a quick and tasty lunch ready in no time. But there are many recipes with broccoli that you can make between first courses, main courses and side dishes, all simple and tasty preparations.

storage

It is advisable to consume the broccoli and salmon pasta immediately after preparation. If it should be leftover, you can keep it in the refrigerator for 1 day in an airtight container.

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Pasta with black truffle

Pasta with black truffle is a tasty and refined classic whose unmistakable aroma is given by the truffle added to the creamy cream-based sauce.

Ingredients

Pasta with black truffle- Main course For 4 people

cal. 20 g of truffles, for example, black, in specialty shops
1 shallot
2 tablespoons of butter
1 liter of vegetable broth
2 l of semi-fat cream
salt
pepper
500 g of noodles
parmesan in one piece

How to proceed

Preparation: approx. 40 minutes

With the special mandolin, take a few slices of truffle and chop them finely. Finely chop the shallot, then let it dry in the butter. Pour in the broth and let it reduce a little. Add the chopped truffle and cream and simmer for approx. 15 minutes. Season with salt and pepper.

Boil the tagliatelle al dente in plenty of salted water. Slice the parmesan into thin flakes with the mandolin. Season the tagliatelle with the truffle sauce and parmesan. Serve and complete by slicing the rest of the truffle into strips on the pasta.

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Reginette pasta with red chicory

Reginette pasta with red chicory, a different pasta dish than usual: this exquisite reginette are embellished with pieces of red chicory, lemon juice, olives and garlic.

Ingredients

Main course For 4 people

250 g of red chicory
½ lemon
3 cloves of garlic
10 Greek olives
400 g of reginette pasta
salt
4 tablespoons of olive oil
pepper

How to proceed reginette pasta with red chicory

Preparation: approx. 20 minutes

Halve the head of chicorino and deprive it of the hardcore. Cut the leaves into 1 cm wide strips. Squeeze the lemon. Cut the garlic into thin slices. Pass the olives under cold water, drain them, pit them and cut them into small pieces.

Cook the pasta al dente in salted water. Drain and drain well. Meanwhile, heat the oil in a large pan and let the garlic dry. Add the chicory and olives and cook briefly. Drizzle with lemon juice and add the pasta. Mix thoroughly and season with salt and pepper.

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Rigatoni pasta with chicken and pumpkin

Rigatoni pasta with chicken and pumpkin is quick and easy recipe.

An autumn pasta for the whole family: rigatoni with chicken, pumpkin, cream and white wine sauce. Chives and pine nuts complete the dish.

Ingredients

Main course For 4 people

400 g of peeled weighed pumpkin
1 onion
2 tablespoons of rapeseed oil
300 g of chicken fillets
1 litre of white wine
2 l of semi-fat cream
½ bunch of chives
salt
pepper
6 tablespoons of pine nuts
350 g of rigatoni

How to proceed rigatoni pasta with chicken and pumpkin

Preparation: approx. 20 minutes

Cut the squash into cubes. Coarsely chop the onion and sauté it in oil with the pumpkin. Divide the chicken fillets into three parts and brown for approx. 4 minutes, then remove them from the pan and set aside. Blend with the white wine and cream and reduce the cooking juices by half. Finely chop the chives and add half. Season with salt and pepper, then add the squash and chicken.

Meanwhile, toast the pine nuts in a non-stick pan with no added fat. Boil the rigatoni al dente in plenty of salted water. Drain them and let them drain. Season the pasta with the chicken sauce and garnish the pine nuts and the remaining chives.

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Pumpkin Fettuccine

Pumpkin fettuccine with salted ricotta is a perfect first course for the arrival of autumn, the sweet flavour of the pumpkin goes very well with the salty flavour of the ricotta, I’m sure everyone will lick their lips after tasting this first course. It’s very easy. we can prepare it at the last minute because the pumpkin cooks in no time, in fact, we can cook both the fettuccine and the pumpkin in a pan at the same time. To make this first course even tastier and to enhance the flavour, add half a teaspoon of turmeric! Let’s see together how to make pumpkin and salted ricotta fettuccine!

INGREDIENTS

500 g of pumpkin
200 g of egg fettuccine
salted ricotta to taste
half a teaspoon of turmeric
Salt to taste.
extra virgin olive oil to taste
a clove of garlic

FOR PEOPLE-2

Preparation of pumpkin fettuccine

First, we clean our pumpkin and cut it into sticks, like a potato.

Let’s transfer it to a pan, add a clove of garlic and extra virgin olive oil. We salt and add half a teaspoon of turmeric, it will also enhance the colour of the pumpkin. Transfer it to a pan, add a clove of garlic and extra virgin olive oil. We salt and add half a teaspoon of turmeric, it will also enhance the colour of the pumpkin.

Then we cook over medium heat for 10-15 minutes until the pumpkin becomes soft. In the meantime, we also cook our noodles in abundant salted water and cook over medium heat for 10-15 minutes until the pumpkin becomes soft. In the meantime, we also cook our tagliatelle in abundant salted water.

Drain the tagliatelle and add them to our pumpkin. We mix well.

Add a nice grating of salted ricotta and mix.

We bring to the table our pumpkin and salted ricotta tagliatelle. After having done all the dishes, add a little salted ricotta and a basil leaf and bring our pumpkin and salted ricotta tagliatelle to the table. After having done all the dishes, add a little salted ricotta and a basil leaf.

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