Struncatura alla Calabrese - Valle del Crati

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 


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.