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.

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