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DIRECTIONS
1. Bring about 3 liters of water and salt to boil, and cook pici for about 20 min.
2. Meanwhile, in a blender, blend the bread coarsely. In a non-stick skillet heat 1 tablespoon of olive oil and toast the breadcrumbs until golden brown . Set aside
3. In an another non-stick pan sautee in 3 tablespoons of olive oil, garlic and chili pepper, taking care not to burn the ingredients
4. Drain pici with a fork, add the olive oil mixture, toss with the breadcrumbs mixture. Serve with grated pecorino cheese on top.
Note: If you cannot find pici, I suggest to use thick spaghetti.
By Paola Lovisetti Scamihorn