Calabrian Stroncatura (Whole Wheat Pasta)
Stroncatura is a rustic Calabrian pasta known for its coarse consistency and bold flavors. It is a traditional recipe from my home region that uses the classic local ingredients I grew up with, such as anchovies, capers, and toasted breadcrumbs. This simple dish is designed to be fast and accessible for any home cook.
Servings 5 people
Calories 607kcal
Ingredients
- 13.25 oz Whole Wheat Spaghetti if you cannot find stroncatura
- 10 oz breadcrumbs
- 1 red onion substitute to Tropea onion
- 5 anchovies stored in salt
- ¼ cup pitted olives
- 1 tablespoon capers
- 1 teaspoon dried hot chili or fresh optional
- 4 tablespoon extra virgin olive oil
- 1 tablespoon salt for pasta
Instructions
- Place a pan over medium heat with a splash of extra virgin olive oil and add the breadcrumbs.
- Stir the breadcrumbs constantly until they are golden and toasted, then remove them from the pan and set them aside.
- In the same pan, add more olive oil and the sliced onion along with the anchovy fillets.
- Cook the mixture on low heat, stirring occasionally, until the anchovies have completely melted and the onions are soft.
- Bring a large pot of water to a rolling boil and add coarse salt.
- Add the pasta to the boiling water and cook it for one minute less than the recommended time to ensure it is al dente.
- While the pasta is boiling, add the olives, chili, and capers to the pan with the onion and anchovies.
- Transfer the cooked pasta directly into the pan with the seasoning.
- Add the toasted breadcrumbs and toss everything together to coat the pasta evenly.
- Serve immediately while the breadcrumbs are crunchy and the flavors are vibrant.
Video
Nutrition
Calories: 607kcal | Carbohydrates: 100g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 2267mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 6mg
