Struncatura Calabrese with Sun-Dried Tomatoes, Nduja and Bottarga

The Peasant Pasta That Wins Over the Most Refined Palates

Struncatura is a Calabrian wholegrain pasta with an ancient history, once considered peasant food and today rediscovered as a gastronomic excellence. With Calabrian Sun-Dried Tomatoes, Nduja from Spilinga and Tuna Bottarga, it becomes a first course of extraordinary character, rich in intense Mediterranean flavors.

Ingredients

• 320 g Calabrian Struncatura pasta
• 80 g Calabrian Sun-Dried Tomatoes in oil
• 50 g Nduja from Spilinga
• 20 g grated Tuna Bottarga
• 3 garlic cloves
• Calabrian extra virgin olive oil to taste
• Fresh parsley
• Calabrian chili pepper to taste
• Salt to taste

Method

1. Cook the Struncatura in plenty of salted water following the package instructions.
2. In a pan, heat the olive oil with crushed garlic and chili for 2 minutes.
3. Add the sun-dried tomatoes cut into strips and the Nduja. Stir until the Nduja melts into the oil.
4. Drain the pasta al dente, reserving a ladle of cooking water.
5. Toss the Struncatura in the pan with the sauce, adding cooking water to emulsify.
6. Plate and finish with grated Bottarga and fresh parsley.

Tips

Struncatura has a rustic and intense flavor thanks to the wholegrain flour. The Nduja melts in the hot oil creating a creamy and spicy sauce. The Bottarga adds a savory marine note that perfectly balances the spiciness of the Nduja. Do not add cheese: the bottarga is already very flavourful.