Stroncatura - Calabrian Pasta with Cherry Tomatoes and Anchovies
Ingredients for 4 servings
- 1 ½ cups "stroncatura" pasta (340g)
- 2 cups cherry tomatoes (400g)
- ¼ cup pitted Taggiasca olives (40g)
- 3 garlic cloves
- 1 fresh chili pepper
- Extra virgin olive oil, to taste
- Salt, to taste
- 10 anchovies
- Fresh basil, to taste
- ? cup breadcrumbs (50g)
Instructions
- Start by boiling a pot of salted water to cook the stroncatura.
- Meanwhile, in a large skillet, heat a drizzle of extra virgin olive oil and add two whole garlic cloves and sliced fresh chili pepper. Sauté for a few minutes until the garlic starts to brown, then add 5 anchovies and let them melt for a few minutes over low heat.
- Add the halved cherry tomatoes and cook for another 10 minutes over medium heat, covered. Add the pitted Taggiasca olives and chopped fresh basil, and cook over medium heat for another 10 minutes, lightly crushing the tomatoes with a fork to release their juices.
- In the meantime, in a separate pan, toast the breadcrumbs until they become golden and crispy with a drizzle of oil, garlic, and salt.
- Drain the stroncatura al dente and mix it with the prepared sauce in the skillet. Stir well to combine all the ingredients, adding some cooking water if necessary to blend the sauce.
- Serve the Stroncatura Calabrese with toasted breadcrumbs, fresh basil, and anchovies cut into ¾-inch (2cm) pieces.
- Enjoy your meal!
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