Fusilli with Peppers, Calamari & Tarallo Crumble

A deliciously unique pasta dish that brings together the sweetness of peppers, tender calamari, and the crunchy, savoury finish of tarallo crumble. Paired perfectly with Pasta Agnesi Fusilli, this recipe is an exciting fusion of flavours and textures.

Preparation time:
15 minutes

Cooking time:
20 minutes

Time to complete:
35 minutes

Ingredients for 4 servings

320g of Fusilli 102 Agnesi
2 red peppers, sliced
2 yellow peppers, sliced
300g calamari, cleaned and sliced into rings
1 tbsp extra virgin olive oil
2 garlic cloves, minced
100ml white wine
50g tarallo, crumbled
to taste salt and black pepper
for garnish fresh parsley, chopped

Fusilli N° 78

Cook the pasta
Bring a large pot of salted water to a boil. Cook the Pasta Agnesi Fusilli according to the package instructions, until al dente. Reserve 1 cup of pasta water, then drain the rest.
Prepare the peppers
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red and yellow peppers and cook for about 5–6 minutes, until soft and slightly caramelised. Remove half of the peppers from the pan and set aside for later use.
Create the pepper cream
Add the minced garlic to the pan with the remaining peppers and sauté for 1 minute, until fragrant. Pour in the white wine and allow it to reduce for 2–3 minutes. Add a splash of water if needed. Blend the mixture in a food processor or with a hand blender until smooth, creating a creamy pepper sauce. Season with salt and pepper.
Cook the calamari
In another pan, heat a little olive oil over medium-high heat. Add the calamari rings and cook for 2-3 minutes until tender but not overcooked. Season with salt and pepper, and set aside.
Combine pasta and sauce
Add the cooked Pasta Agnesi Fusilli to the creamy pepper sauce, tossing well to coat the pasta. If the sauce is too thick, add some reserved pasta water to achieve a silky consistency. Gently fold in the cooked calamari and the reserved sautéed peppers.
Make the tarallo crumble
In a small pan, toast the crumbled tarallo for 2-3 minutes, stirring often, until it becomes crispy and golden.
Serve and garnish
Serve the pasta immediately, topping with the toasted tarallo crumble and a sprinkle of fresh parsley for a burst of colour and freshness.

Why choose Pasta Agnesi Fusilli?

✔️ Perfect for creamy and chunky sauces – The spiral shape of Fusilli holds onto every bit of sauce and topping.
✔️ Premium quality – Made from durum wheat semolina, ensuring a firm texture that complements the rich flavours of the sauce.
✔️ Exciting fusion of flavours – A unique combination of sweet peppers, tender calamari, and crunchy tarallo creates a dish that will leave everyone wanting more.

For a truly unique and flavoursome meal, choose Pasta Agnesi. Buon appetito! 🇮🇹 🍝