Ingredients with Measurements:
- 1 pound fusilli pasta
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup Peperoni Cruschi (dried and fried sweet peppers)
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the Peperoni Cruschi and olives to the skillet and cook for 2-3 minutes until heated through.
4. Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
5. Add the chopped parsley and season with salt and freshly ground black pepper to taste.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 560
- Fat: 27g
- Carbohydrates: 66g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- Peperoni Cruschi can be substituted with roasted red peppers or sun-dried tomatoes.
- Kalamata olives can be substituted with green olives or capers.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of pasta such as penne or spaghetti.
- Add a splash of white wine to the sauce for extra flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente to ensure it doesn't become mushy.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
- Use high-quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the pasta is too dry, add more olive oil or sauce.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to ensure it is safe to eat.
Food history:
- Peperoni Cruschi is a traditional ingredient from the Basilicata region of Italy.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian