Calabrian Stroncatura with Cherry Tomatoes and Anchovies
Calabrian stroncatura with cherry tomatoes and anchovies encapsulates the essence of renowned Calabrian cuisine: simple yet extraordinarily rich in flavors.
Dietary Information
Servings:
- 1
To prepare Calabrian stroncatura with cherry tomatoes and anchovies, first, slice the chili pepper 1 and quarter the cherry tomatoes 2. In a pan, pour a drizzle of oil and add 2 cloves of garlic in their skins, crushed 3.
- 2
Add the chili pepper 4 and sauté for a few minutes. Add the anchovies 5 and let them dissolve over low heat 6.
- 3
Add the cherry tomatoes 7, cover with a lid 8, and cook over medium heat for 10 minutes. Then add the Taggiasca olives 9, some fresh basil, and cook for another 10 minutes.
- 4
Meanwhile, in another pan, pour a drizzle of oil and add the other 2 cloves of garlic, still in their skins, crushed. Sauté for a few minutes, then add the breadcrumbs 10, cook until golden 11, then remove the garlic 12 and set aside.
- 5
Cook the stroncatura in plenty of boiling salted water 13, drain it, transfer it to the pan with the sauce 14 and toss 15. If necessary, you can add some of the pasta cooking water.
- 6
Plate, add the breadcrumbs 16, complete with anchovy fillets in oil, cut into lozenges of about 2 cm and fresh basil 17. Your Calabrian stroncatura with cherry tomatoes and anchovies is ready to be served 18.
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