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