STRUNCATURA CALABRESE PICCANTE CON ALICI POMODORINI E OLIVE

Bring a large pot of salted water to a boil.

Add the struncatura pasta and cook according to package instructions until al dente.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes to the skillet, sautéing until fragrant (about 1 minute).

Stir in the chopped olives and capers, cooking for another 2-3 minutes.

Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest.

Add the drained pasta to the skillet with the olive oil mixture, tossing to combine.

If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt and pepper to taste, and stir in the chopped parsley before serving.

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