Non-VegetarianCalabrese cuisine Main Course

Pasta alla Stroncatura

Name: Pasta alla Stroncatura
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 400 g stroncatura pasta; 60 ml Extra virgin olive oil; 3 cloves Garlic; 6 fillets salted anchovy fillets in oil; 1 tsp calabrian chilli flakes; 60 g stale breadcrumbs; 1 tbsp salted capers; 2 tbsp fresh flat-leaf parsley; 15 g Fine sea salt

A robust Calabrian dish of dark wholemeal pasta tossed with savoury melted anchovies, garlic, spicy chilli, and crisp toasted breadcrumbs.

🇮🇹Italy· Calabria

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 490 kcal

Ingredients

0 of 9 gathered

Servings

400 g stroncatura pasta — or dark wholemeal linguine
60 ml Extra virgin olive oil — divided
3 cloves Garlic — peeled and thinly sliced
6 fillets salted anchovy fillets in oil — drained
1 tsp calabrian chilli flakes — peperoncino, adjust to taste
60 g stale breadcrumbs — coarsely grated mollica
1 tbsp salted capers — rinsed and drained
2 tbsp fresh flat-leaf parsley — finely chopped
15 g Fine sea salt — for pasta cooking water

Equipment

•Large saucepan
•Large skillet
•Small frying pan
•Tongs
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 15 g
carbs: 74 g
fibre: 7 g
protein: 16 g
calories: 490 kcal

Instructions

1
Bring a large saucepan of salted water to a rolling boil.
2
Heat one tablespoon of olive oil in a small frying pan over medium heat.
3
Add the breadcrumbs and stir constantly until deeply golden and fragrant, then tip onto a plate.
4
Heat the remaining olive oil in a large skillet over low heat.
5
Add the sliced garlic, chilli flakes, capers, and anchovy fillets to the warm oil.
6
Gently press the anchovies with a wooden spoon until they dissolve completely into the oil.
7
Drop the stroncatura into the boiling water and cook until just al dente, about ten minutes.
8
Transfer the pasta directly into the skillet along with a splash of starchy cooking water.
9
Toss vigorously over medium heat for one minute until the savoury oil coats the pasta.
10
Stir in the chopped fresh parsley and half of the toasted breadcrumbs.
11
Plate immediately into warm bowls and scatter the remaining crunchy breadcrumbs over the top.

Chef's tips

Do not burn the garlic or chilli, as bitterness will overpower the delicate anchovy oil. The rough texture of stroncatura absorbs a lot of liquid, so keep a ladle of pasta water ready to loosen the sauce. Toast the breadcrumbs in a dry-ish pan with just a drop of oil so they remain crisp rather than greasy.

Ingredient substitutions

stroncatura pasta → rustic wholemeal linguine or bavette
salted capers → black olives from Calabria (such as Carolea), pitted and sliced

Storage

Best enjoyed immediately, but leftovers can be kept in an airtight container in the fridge for up to one day.

Reheating

Reheat gently in a hot frying pan with a small splash of water and a drizzle of olive oil until piping hot.

Common mistakes to avoid

•Overcooking the pasta, which destroys the hearty, chewy bite characteristic of stroncatura.
•Letting the toasted breadcrumbs sit in the hot pan after browning, which causes them to burn quickly.
•Discarding all pasta water before tossing, leaving the sauce dry and poorly emulsified.

Serving suggestions

Serve immediately in shallow ceramic bowls with an extra pinch of chilli flakes.Pair with a dry Calabrian white wine like Cirò Bianco or Greco di Bianco.