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Pasta With Fried Peppers & Bread Crumbs

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“Pasta Con Peperoni Cruschi E Molica Fritta. The secret to making this hearty Basilicatan specialty is to fry the dried peppers to a delicate crisp. This recipe was first published in Saveur in issue #120.”
1hr 10mins

Ingredients Nutrition


  1. Heat oven to 325˚F.
  2. Bake bread cubes until hard, about 15 minutes.
  3. Transfer to a food processor; process into coarse crumbs.
  4. Heat 1/4 cup oil in a 12" skillet over medium heat.
  5. Add crumbs; cook, stirring occasionally, until golden, 8–10 minutes.
  6. Transfer crumbs to a bowl.
  7. Wipe out skillet; heat remaining oil over medium-high heat.
  8. Add chiles and toast, turning once, about 45 seconds.
  9. Transfer to a plate; let cool.
  10. Tear chiles into 1" pieces.
  11. Reserve oil in skillet.
  12. Set reserved skillet over medium heat and add anchovies; cook, breaking them apart with a wooden spoon, for 1 minute.
  13. Add garlic and tomatoes; cover; cook, stirring occasionally, until tomatoes soften and burst, about 10 minutes.
  14. Mash tomatoes and season with salt and pepper.
  15. Remove from heat and set aside.
  16. Bring a 6-qt. pot of salted water to a boil.
  17. Add pasta; cook until al dente, about 10 minutes.
  18. Drain, reserving 1⁄4 cup water.
  19. Transfer pasta and water to reserved skillet of tomatoes over high heat.
  20. Toss to combine; cook until sauce thickens, 1–2 minutes.
  21. Transfer pasta to a platter; sprinkle with bread crumbs and chiles; drizzle with a little oil.
  22. Enjoy!

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