This unique Basilicata pasta recipe uses Senise peppers, known locally as ‘peperoni cruschi’. They add a marvelous sweet, slightly nutty, and smoky flavor to this recipe and are believed by some to be the most delicious peppers in the world.
The peppers are so flavorful that this authentic Senise pepper pasta recipe only uses 6 ingredients. Plus, it can be made in just 30 minutes!
History
Senise peppers are produced in the Basilicata provinces of Potenza and Matera. They are harvested from August to September by hand and are eaten fresh, dried or ground into powder as a spice.
To dry them, the farmers thread the peppers onto long strings called ‘serte’. The ‘serte’ are made by threading the peppers from their stalk one by one with a needle and arranging them spirally around the string until they are about 150-200 cm in length.
After drying, which is done in the open air and in the shade, the ‘strings’ can be bagged and sold as they are or ground to make powder. The flesh of these sweet peppers is very thin and they have a low moisture content so, they dry quite quickly. Since the pepper powder is the same color as saffron, it is also called ‘zafarano’ in the local dialect.
Dried Senise peppers are a popular ingredient in cooking in Basilicata. They are often fried quickly (as they burn easily) and then placed on kitchen paper to get rid of any excess oil. Once cooled they become very crispy and are then used in a number of pasta with peperoni cruschi recipes.
They are also crumbled over sautéed potatoes or fried eggs; eaten as a side dish with baccala, roast meat or sausages or eaten as a snack with drinks. They have a sweet smoky taste that is sometimes a little spicy and they can be very moreish!
Ingredients
Cavatelli Pasta: This is a typical Southern Italian pasta originally from the Molise and Puglia regions but is also popular in Abruzzo, Campania, Basilicata, Calabria and Sicily. It resembles malloreddus and has an excellent ability to catch the breadcrumbs and peppers in this recipe. If cavatelli is unavailable, you could make homemade cavatelli or use malloreddus or orecchiette.
Senise Peppers (Peperoni Cruschi): These dried peppers bring a smoky sweetness that defines this classic Basilicata pasta recipe.
Breadcrumbs: Toasted in olive oil, they contribute a satisfying crunch, balancing the softness of the pasta in classic Southern Italian style. You can use ready-made or homemade breadcrumbs.
Garlic: Infuses the oil with a subtle, aromatic flavor. It’s best to use fresh garlic rather than pre-minced garlic or garlic powder.
Anchovy Fillet: Provides a deep umami background note, enriching the overall taste profile without overpowering it.
Extra Virgin Olive Oil: Choose a high-quality extra virgin olive oil for frying the peppers and toasting the breadcrumbs, as it contributes significantly to the flavor of the dish.
Expert Tips
Preparing Senise Peppers: Begin by carefully removing the stems and the central seed-filled part of the dried Senise peppers, leaving just the vibrant red flesh. The seeds and the white membranes inside these peppers can introduce a bitter note that might overpower the delicate balance of flavors you’re aiming for in this recipe.
Once the stems and seeds are removed, cut open the peppers and gently flatten them to increase the surface area. This will allow you to fry the Senise peppers more evenly.
Toasting Breadcrumbs: To ensure your breadcrumbs don’t burn and become golden brown, make sure to stir them regularly. This will help them toast evenly and absorb the aromatic oil.
Perfect Pasta Cooking: Start by bringing a large pot of water to a rolling boil before salting it. Allow the water to return to a boil to ensure the salt is fully dissolved. Add the pasta, stirring it immediately to prevent the pieces from sticking to the bottom of the pot.
Continue to stir occasionally during the cooking process for even cooking. Then, begin taste-testing the pasta about a minute before the package’s recommended cooking time to catch it at the perfect al dente texture.
Step by Step Instructions
1) Bring a pot of water to a boil for the pasta. Once it starts to boil, add salt and bring it to a boil again.
2) Heat a generous amount of olive oil in a large frying pan until hot. Quickly fry the peppers on both sides until they’re slightly browned, being careful not to burn them. Remove and place on absorbent paper to dry.
3) In the same oil, fry the garlic, chili flakes (if using) and anchovy fillets. Break down the anchovy with a fork or wooden spoon to dissolve it into the oil.
4) Add breadcrumbs to the pan, stirring well until they are golden and aromatic. Turn off the heat.
5) Meanwhile, cook the cavatelli pasta al dente according to package instructions. Drain and mix the pasta into the pan with the breadcrumbs.
6) Crumble most of the prepared Senise peppers over the pasta, mixing thoroughly. Cook together for an additional 2-3 minutes, adding a bit more olive oil if the mixture seems dry.
7) Serve garnished with the remaining Senise peppers.
Storage and Leftovers
Allow any leftovers to cool to room temperature, then transfer them to an airtight container. After add the leftovers into the refrigerator and they should remain fresh for up to 3 days.
To reheat, place the pasta in a microwave-safe container and cover it. Heat on medium power for about 2 minutes, then stir. Then continue to heat in 30-60 second intervals, stirring in between, until the pasta is hot throughout.
I have also baked leftovers from this cavatelli recipe with some slices of mozzarella and a sprinking of grated pecorino. It was really very good!
FAQs
Dried Senise peppers are called ‘cruschi’ in the local dialect. They are a quintessential taste of Basilicata, but, sadly, hard to find in shops anywhere else. However, they can be bought online as a powder or whole dried, which is how I obtained the ones I used in this cavatelli pasta with peperoni cruschi recipe! The seeds are also readily available online, so another idea would be to grow your own!
Senise peppers are a variety of bell peppers; even though their shape may look like a hot type of chili pepper, they are not spicy. When fresh, they have a sweet flavor, and once they are dried, they start to develop a more concrete flavor that is smokey and slightly nutty.
More Recipes You May Like:
If you make cavatelli with Senise peppers recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
Buon appetito!
Cavatelli Pasta with Senise Peppers (peperoni cruschi)
This unique Basilicata pasta recipe uses Senise peppers, known locally as ‘peperoni cruschi’. They add a marvelous sweet, slightly nutty, and smoky flavor to this recipe and are believed by some to be the most delicious peppers in the world.
Ingredients
- Extra virgin olive oil
- 14.1 oz Cavatelli pasta
- 6 Dried Senise peppers peperoni cruschi
- 2 cloves Garlic chopped
- 1 Anchovy fillet
- 2 ¾ oz Breadcrumbs
- Salt for pasta and to taste
- Peperoncino flakes optional
Instructions
-
Bring a pot of water to a boil for the pasta. Once it starts to boil, add salt and bring it to a boil again.
-
Heat a generous amount of olive oil in a large frying pan until hot. Quickly fry the peppers on both sides until they’re slightly browned, being careful not to burn them. Remove and place on absorbent paper to dry.
-
In the same oil, fry the garlic, chili flakes (if using) and anchovy fillets. Break down the anchovy with a fork or wooden spoon to dissolve it into the oil.
-
Add breadcrumbs to the pan, stirring well until they are golden and aromatic. Turn off the heat.
-
Meanwhile, cook the cavatelli pasta al dente according to package instructions. Drain and mix the pasta into the pan with the breadcrumbs.
-
Crumble most of the prepared Senise peppers over the pasta, mixing thoroughly. Cook together for an additional 2-3 minutes, adding a bit more olive oil if the mixture seems dry.
-
Serve garnished with the remaining Senise peppers.
Prevent your screen from going dark
Notes
Nutrition
Calories: 454kcalCarbohydrates: 90gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gCholesterol: 1mgSodium: 154mgPotassium: 272mgFiber: 4gSugar: 4gVitamin A: 1IUVitamin C: 0.5mgCalcium: 62mgIron: 2mg
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?
Reader Interactions