A traditional Calabrian recipe, a 'poor man's' dish
that in the past was prepared during the Christmas festivities. Today, Struncatura
is instead considered a fine pasta with a very special flavour, perfect to
accompany even simple recipes like this one.
Ingredients for 2 people
·
200 g of Struncatura
·
Extra virgin olive oil
·
Fresh chilli pepper
·
Two cloves of garlic with the inner germ
removed
·
A handful of pitted olives
·
8 anchovy fillets in oil
·
A sprig of parsley
· 6 tablespoons of breadcrumbs or bread crumbs
Method:
We boil our pasta in plenty of salted water.
In the meantime, we pour a nice drizzle of extra
virgin olive oil into a frying pan. Chop the garlic and chilli pepper and add
them. As soon as the oil starts to sizzle, add the anchovies and let them break
up. Finally, add the coarsely chopped olives.
In a separate frying pan, toast the breadcrumbs (even
better breadcrumbs). As soon as the pasta is al dente, we drain it directly
into the pan. Sprinkle with breadcrumbs (let's keep some aside to garnish the
dish) and chopped parsley. We stir everything over a low flame and add, if
necessary, a ladle of cooking water from the pasta.
We serve and garnish with more toasted breadcrumbs.