SPAGHETTO WITH CRUSCO PEPPER, COLATURA ALICI AND CRUMBLED TARALLO

Serves 4

Cook the spaghetti in boiling salted water. Blend 40 g of Crusco Pepper finely, add the oil and emulsify the mixture. In a pan, add a spoonful of oil and brown the garlic to infuse it, then remove it after a couple of minutes. Pour the blended Crusco Pepper into the pan and heat for 30 seconds, adding a ladle of water.

Drain the pasta half-way through cooking and place it in the pan with the Crusco Pepper sauce, continuing to cook while adding pasta water. Once the pasta is cooked al dente, add the “colatura di alici” and plate the spaghetti. Decorate with a waffle, fried kale, Crusco Pepper, and finish with crumbled Taralli.