The Calabrian stroncatura is a type of dark pasta bronze-drawn and very rough, allowing it to better hold the sauce, made with whole wheat flour and durum wheat. Originally being a type of pasta made from the bran discarded from milling, it is illegal to produce it using the original method from decades ago. It is said that it was indeed swept from the ground, and for obvious hygienic reasons, today it is forbidden. The original stroncatura is outlawed and today remains almost impossible to find except for some pasta factories in the province of Reggio Calabria that produce pasta similar to the original version but improved and adapted to the correct hygienic standards.
This type of pasta is made with poor ingredients from tradition in various versions such as garlic, oil, anchovies, chili pepper, dried tomatoes, breadcrumbs etc.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 371.20 (Kcal)
- Carbohydrates 69.80 (g) of which sugars 8.83 (g)
- Proteins 12.66 (g)
- Fat 5.76 (g) of which saturated 0.66 (g)of which unsaturated 3.08 (g)
- Fibers 1.56 (g)
- Sodium 439.86 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz stroncatura
- 6 anchovies in oil
- 1 lb cherry tomatoes
- 3 cloves garlic
- 2 hot chili peppers
- to taste green olives
- to taste black olives
Tools
- 1 Frying Pan
- 1 Pot
Steps
To make the Calabrian stroncatura with anchovies, first cut the yellow and red cherry tomatoes in half, which will not only serve as the sauce for the pasta but also add more color to the finished dish.
In a large frying pan, add extra virgin olive oil, garlic, anchovy fillets, chopped hot chili pepper, and sauté everything over low heat until the anchovy fillets melt and as a result, the garlic will also be golden.
As soon as the garlic is golden and the anchovies are well-melted into the oil, add olives to taste. For example, I used Taggiasca olives and pitted and crushed green olives.
Meanwhile, I cut some yellow and red cherry tomatoes in half and once I finished cutting them all, I added them to the sauté along with the olives.
While the cherry tomatoes are cooking with the rest of the ingredients, I put the pasta to boil in already salted boiling water.
While cooking the pasta for a few minutes, in a separate small pan, toast some breadcrumbs with extra virgin olive oil.
In conclusion, after boiling the pasta for just a few minutes, we drain it directly into the pan and finish cooking by adding cooking water as needed, resulting in a super creamy pasta.
The pasta is al dente and after turning off the heat, I toss it in the pan with one or two tablespoons of toasted breadcrumbs we prepared earlier.
The Calabrian stroncatura with anchovies is ready.
Enjoy your meal from Dadcook!
FAQ (Frequently Asked Questions)
Ask me anything and I will answer you. Here are some frequently asked questions that you write to me in private.
Can I complete the pasta cooking directly in the pot with water?
Sure, you can finish the cooking in the pot with water and once drained, just toss it in the pan with the breadcrumbs with the heat off.
Can I use grated cheese instead of breadcrumbs?
Yes, we can replace the breadcrumbs with the grated cheese that you prefer, personally I prefer breadcrumbs and if desired, before toasting it, we can melt an anchovy fillet to make it more flavorful.
Can I replace cherry tomatoes with peeled tomatoes?
No, it wouldn’t be the same, and it would cover all the flavor of the anchovy, changing the entire taste of the final dish.
