Pasta with cruschi peppers and anchovies
The cruschi peppers, with their classic conical shape and deep red colour reminiscent of a chilli pepper, lend themselves to excellent recipes, from first courses to side dishes, and even special aperitifs.
Crunchy, fragrant and with a thin skin, today we will use them in the preparation of a delicious pasta with anchovies. To make the dish very quick to prepare, we will use our ready-made Peperoni Cruschi.
Ingredients for pasta with cruschi peppers and anchovies
- 350g long pasta (serves 4)
- 100g cruschi peppers
- 1 clove of garlic
- Chilli pepper to taste
- 6 anchovy fillets
- Extra virgin olive oil to taste
- Salt and pepper to taste
How to make pasta with cruschi peppers and anchovies
In a frying pan, place a drizzle of extra virgin olive oil, the clove of garlic, a pinch of chilli pepper and fry for a few minutes together with the anchovies. In the meantime we boil the water for cooking the pasta.
Drain the pasta very al dente and place it in the sauce with the anchovies, add a ladle of cooking water. Cook over a low heat, stirring the pasta well so that it takes on the best flavour.
Once ready, we serve and crumble our cruschi peppers over the pasta. To make the dish more appetising, we chop the fresh parsley and use it to season the dish.
