Discover Teresa's crunchy breadcrumb and pepper pasta from Basilicata! | Pasta Grannies

Crunchy, savoury, sweet and delicious - everyone will like Teresa's recipe. The most challenging part is getting hold of dried Senise red peppers, but the internet is your friend. Use unsmoked sweet paprika if you cannot find the Italian 'peperoni in polvere'. This is an incidentally vegan recipe. For the pasta: 500g semola rimacinata, 1 tablespoon of oil, 250ml water. For the topping: 300g breadcrumbs, garlic, parsley, 2 teaspoons of ground sweet red pepper, 20g whole red peppers for frying (optional), olive oil With thanks to the ProLoco of Senise, and to pepper producer Giuseppe Pennella. On another note, I want to share something exciting with you. If you are subscribed to the newsletter, you'd already know! I'm delighted to announce that the Pasta Grannies Club is finally here! This is a space shaped by your curiosity and love for authentic Italian cooking - not by social media algorithms. And don't worry - our Friday YouTube videos, shorts, and Instagram posts will always be here for everyone. The club is simply a chance to experience more of what you already love. 🍝 Take a seat at our kitchen table: https://www.pastagrannies.com 🍝 👕 We have released some Pasta Grannies T-shirts as well, check them out here: https://pastagrannies-shop.fourthwall...