STRUNCATURA CON POMODORI SECCHI E MOLLICA

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and easier to find.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is typically less expensive than aged parmesan.

Cut sun-dried tomatoes into small pieces and set aside.

In a skillet, add a drizzle of extra virgin olive oil.

Add minced garlic and anchovies in oil, and sauté for a few minutes until the anchovies are well melted.

Add the chopped sun-dried tomatoes and sauté for about 5 minutes over medium heat.

Turn off the heat and set the mixture aside.

Meanwhile, fill a pot with water, bring it to a boil, and salt it.

Cook the struncatura pasta in the boiling water until al dente, or to your desired doneness.

Once the pasta is ready, drain it and add it to the skillet with the sauce.

Add a little reserved pasta cooking water and mix very well.

Add chopped fresh parsley and toasted breadcrumbs, mixing thoroughly to combine all the flavors.

Plate generously, topping with additional sun-dried tomatoes from the sauce, fresh chopped parsley, and more toasted breadcrumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens