Spaghettini with Peppers and Sand

READY IN: 20mins




  • Place a large pot of water on to boil for the pasta.
  • Remove core and seeds from pepper and slice thinly--julienne style.
  • Heat a large frying pan and add 2 tablespoons of the oil.
  • Add the pepper and saute over high heat for two minutes.
  • The peppers should remain a little crisp.
  • Remove from the pan and set aside uncovered.
  • Heat the frying pan again and add the remaining oil and the garlic.
  • Saute just a few seconds.
  • Add the bread crumbs and red pepper flakes.
  • Gently toast the mixture, stirring often, until very lighly browned.
  • Boil the pasta until al dente and drain well.
  • Return to the pot and toss with the red bell pepper and the bread crumbs.
  • Salt and pepper to taste if desired.
  • NOTE ON DOUBLING: I have had some difficulty doubling this recipe easily.
  • It works, but you need to tweak the preparation a bit.
  • First, I'd recommend toasting the breadcrumb mixture in two batches (1/4 cup at a time).
  • It can also be difficult to toss the pasta evenly, so I'd start with a 1/3 of the pasta, add a third of the breadcrumb mixture and then add the second third and so forth.
  • You may need to add a little extra olive oil as well.