A Truly Italian Recipe: Spaghetti with Cruschi Peppers and Breadcrumbs from Basilicata

During the recent event named “True Italian Taste” organised by the Italian Chamber of Commerce for Switzerland, we got to know many Italian products which are the feather in the cap of the Italian cuisine, among many excellent wine brands. The first of all, the Cruschi Peppers, also called Peperoni Cruschi or Peperoni di Senise from the Basilicata, the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes.

We have to thank Da Vinzi, an Italian wholesaler who imports many niche products from the Basilicata region to Switzerland, for making us taste his Peperoni Cruschi, the bronze drawn Spaghetti and his extra virgin olive oil. All these high quality products made the following recipe a sophisticated dish, despite its simplicity. To paraphrase the Da Vinzi slogan : “Simplicity is the ultimate sophistication”.

Spaghetti with Cruschi Peppers and Breadcrumbs

If you want to know more about the Basilicata Region and the European Capital of Culture Matera, follow the links below:

Spaghetti with Cruschi Peppers and Breadcrumbs

🍷Francesca & Marinella🍴

INGREDIENTS for 4 servings  
Cooks in 20 min:  Preparation 10 min – Cooking 10-12 min

320 g of spaghetti
½ – 1 cup extra virgin olive oil
2-3 cloves of garlic
1 cup fresh breadcrumbs with crust (like a ciabatta bread)
25 g Cruschi peppers


Fill a big pot with water and bring to a boil. When it is boiling add salt. Cook the Spaghetti in the boiling water according to package directions until al dente. Reserve 1/2 cup of cooking water.

In a frying pan warm the extra virgin olive oil over medium-high heat. Add the garlic and fry it for around 1 minute. Add the breadcrumbs and toast them lightly, for 2 – 3 minutes. Crush the Cruschi peppers and add into the frying pan. Cook for another minute. Remove from the heat and set aside.

Drain the pasta and place it into the frying pan over medium-low heat, toss well. If necessary, add some of the reserved cooking water if the pasta looks dry.

One thought on “A Truly Italian Recipe: Spaghetti with Cruschi Peppers and Breadcrumbs from Basilicata

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a website or blog at WordPress.com

Up ↑