Ingredients with Measurements:
- 1 pound orecchiette pasta
- 2 red bell peppers, thinly sliced
- 1/2 cup peperoni cruschi (dried and fried peppers)
- 2 medium zucchini, diced
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sautéing vegetables
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the orecchiette 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 sauté for 1-2 minutes until fragrant.
3. Add the sliced red bell peppers and diced zucchini to the skillet and sauté for 5-7 minutes until they are tender and slightly caramelized.
4. Add the peperoni cruschi to the skillet and stir to combine with the vegetables. Cook for an additional 1-2 minutes until the peppers are slightly crispy.
5. Drain the cooked pasta and add it to the skillet with the vegetables. Toss to combine and season with salt and pepper to taste.
6. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 61g
Protein: 13g
Fiber: 6g
Substitutions for ingredients:
- Orecchiette pasta can be substituted with any other short pasta shape such as penne or fusilli.
- Peperoni cruschi can be substituted with crushed red pepper flakes or paprika.
- Red bell peppers can be substituted with yellow or orange bell peppers.
- Zucchini can be substituted with yellow squash or eggplant.
Variations:
- Add cooked Italian sausage or grilled chicken for a protein boost.
- Use cherry tomatoes instead of bell peppers for a sweeter flavor.
- Add a splash of white wine to the skillet for extra flavor.
Tips and tricks:
- Be sure to slice the red bell peppers thinly to ensure they cook evenly.
- Don't overcook the vegetables to maintain their texture and flavor.
- Reserve some pasta water to add to the skillet if the dish is too dry.
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 with a splash of water to prevent the pasta from drying out.
Presentation ideas:
Serve in a large pasta bowl with grated Parmesan cheese on top and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley or basil leaves
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
- Pair with a light-bodied red wine such as Pinot Noir or Chianti.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the dish is too dry, add a splash of pasta water or olive oil to the skillet.
- If the vegetables are not caramelizing, increase the heat slightly and stir less frequently.
Food safety advice:
- Be sure to wash all vegetables thoroughly before cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Orecchiette con Peperoni Cruschi e Zucchine is a traditional dish from the region of Basilicata in Southern Italy. Peperoni cruschi, also known as peperoni di Senise, are a specialty of the region and are made by drying and frying sweet red peppers.
Flavor profiles:
This dish is savory and slightly spicy with a hint of sweetness from the caramelized vegetables.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Italian
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic