STRONCATURA - RICETTA CALABRESE -La pasta dei poveri che conquista tutti!

anchovies

🥗Healthier: canned tuna

💰Cheaper: sardines

Canned tuna provides a similar flavor profile at a lower cost.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated mozzarella

Parmesan offers a similar taste with fewer calories.

Prepare toasted breadcrumbs by mixing breadcrumbs with a little olive oil, grated parmesan, and chopped parsley.

Toast the breadcrumb mixture in a pan until golden brown, then transfer to a bowl.

Chop garlic and cherry tomatoes while the breadcrumbs toast.

In the same pan, heat olive oil and add minced garlic to sauté until fragrant.

Add chopped cherry tomatoes and cook until they soften, not making a sauce.

Add red pepper flakes and anchovies to the pan, stirring until the anchovies dissolve.

Add a ladle of pasta cooking water to the pan and turn off the heat to prevent the anchovies from drying out.

Season with black pepper, avoiding salt due to the saltiness of the anchovies.

Cook stroncatura pasta in boiling salted water until al dente, about 10-12 minutes, then drain.

Combine the drained pasta with the sauce in the pan, tossing to coat.

Add chopped parsley and lemon zest, being careful not to include the white part of the lemon peel.

Finish with a handful of grated parmesan and mix well to create a creamy texture.

Plate the pasta, adding some toasted breadcrumbs on top, and garnish with raw anchovies and basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens