Peppery Agretti Pasta Recipe

While I only eat pasta a few times a year, when I do, agretti season is a good time to enjoy it! I used an organic pepper infused pasta from Northern California. It adds a little more color and flavor.

Author: Kali Star

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Agretti Pasta

A flavorful pasta with the wonderful agretti!

Ingredients

Pasta & Agretti

• 1/4 to 1/2 lb Agretti
• 8 oz. pasta cooked
• 1/4 cup olive oil or butter, or half and half of both
• 4 tbsp. capers
• 2 tbsp. lemon
• 1 tsp. sweet pepper flakes
• 1 tsp. mild pepper flakes

Bread crumbs

• 1 Cup Breadcrumbs from Sourdough Bread
• 1 Tbsp. Olive Oil
• 1/2 Tsp. Lemon rind
• 1/2 Tsp. Chili Flakes
• Sea salt
• Black Pepper

Instructions

1. Cook pasta according to package. This time I use a red pepper pasta.
2. In a pan heat the oil or butter, or combination, on low heat and add the capers. Turn off the heat, and stir in the lemon juice and chili flakes. Then pour it over the pasta in a bowl and toss.
3. For the agretti, start by blanching it in hot water for 5 minutes. With tongs, transfer it to the pan that you heated the oil in, and sauté it for a few minutes. You want the agretti to be cooked through nicely, and a little bit crispy. When it's under cooked it's not quite right.
4. Add the agretti on top of the pasta.

Bread crumbs

1. Start making the bread crumbs before you make the pasta. Cut pieces of stale sourdough bread, and put it in a blender at low speed until it’s chopped up into little crumbs. Adding up to about 1 cup.
2. Place the crumbs on a baking sheet, drizzle some oil, add lemon rind, then mix and spread it out across the baking sheet. Then sprinkle chili flakes, salt and pepper.
3. Bake the crumbs at 350 degrees for 20 minutes. Or sauté on a pan until the crumbs are golden brown.
4. Sprinkle crumbs on top of the pasta.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #agrettipasta