Calabrian Struncatura with Dried Tomatoes, Nduja and Bottarga
The humble pasta that conquers the most refined palates
Struncatura is a Calabrian whole-wheat pasta with an ancient history, once considered a humble food and today revalued as a gastronomic delicacy. With Calabrian sun-dried tomatoes, Spilinga 'Nduja, and tuna bottarga, it becomes a first course with extraordinary character, rich in intense, Mediterranean flavors.
Ingredients
320 g Calabrian Struncatura
80 g Calabrian sun-dried tomatoes in oil
50 g Spilinga 'Nduja
20 g grated tuna bottarga
3 cloves garlic
Calabrian extra virgin olive oil to taste
Fresh parsley
Calabrian chili pepper to taste
Salt q.s.
Preparation
Cook the Struncatura in plenty of salted water, following the instructions on the package.
In a pan, heat the extra virgin olive oil with the crushed garlic and chili pepper for 2 minutes.
Add the sun-dried tomatoes cut into strips and the Nduja. Stir until the Nduja dissolves in the oil.
Drain the pasta al dente, reserving a ladle of the cooking water.
Toss the Struncatura in the pan with the sauce, adding a little of the cooking water to mix it in.
Plate and garnish with grated bottarga and fresh parsley.
Tips
The Struncatura has a rustic and intense flavor thanks to the whole-wheat flour. The Nduja melts in the hot oil, creating a creamy, spicy sauce. The bottarga adds a savory, sea-salty note that perfectly balances the spiciness of the Nduja. Don't add cheese; the bottarga is already very flavorful.
