Calabrian Stroncatura with Cherry Tomatoes and Anchovies

Name: Calabrian Stroncatura with Cherry Tomatoes and Anchovies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Stroncatura 11.3 oz; Cherry tomatoes 4 cups; Anchovies in oil 10; Taggiasca olives 3 tbsp; Breadcrumbs ½ cup; Garlic 3 cloves; Fresh chili pepper 1; Extra virgin olive oil to taste; Salt to taste; Basil to taste

it de es fr br

Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Very low

PRESENTATION

Recipe by
Sebastian Fitarau

Stroncatura calabrese is this really rustic pasta from Calabria, in southern Italy, where bold, honest flavors pretty much rule. This traditional Italian recipe uses a special whole-wheat pasta with a porous texture—perfect for soaking up sauce. Seriously good. The anchovies melt into hot olive oil, giving the dish a deep, salty kick that blends perfectly with the sweet and juicy cherry tomatoes. And listen, adding in some olives—especially those slightly bitter Taggiasca ones—creates a mix of salty, briny and a bit tangy all at once. What really makes this dish shine is the golden pangrattato, or toasted breadcrumbs, sprinkled on top. This adds a crispy contrast that complements the Mediterranean vibe and those classic Calabrian flavors.

In Calabria, simple foods that pack a punch are the norm, and stroncatura calabrese is no exception. It's a staple at family tables, often served alongside local favorites like cuddrurieddri or a spicy slice of 'nduja. And the sauce? Sticks to the pasta just right, thanks to the rough, tender texture unique to this type of Calabrian pasta. Locals love using ingredients straight from the land and sea, making every bite feel fresh and a little wild. Even though the flavors are bold, they come together in a relaxed, homey way. For real. The contrast of moist tomatoes and crunchy breadcrumbs is what makes southern Italian food so memorable. Cannot go wrong. With its blend of old-school ingredients and real, down-to-earth flavors, this stroncatura calabrese keeps you coming back for more, whether you're a fan of anchovies or just exploring new Mediterranean tastes.

This dish shows Calabria's culinary tradition, where the focus is on simple yet powerful flavors. And look, the ingredients reflect the region's rich agricultural and maritime heritage, making it a true representation of southern Italian cuisine. Whether enjoyed with friends or family, stroncatura calabrese offers a delicious taste of Calabria's colorful and authentic food culture. So so good.

How to prepare Calabrian Stroncatura with Cherry Tomatoes and Anchovies

To prepare the 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 olive oil and add 2 cloves of garlic in their skins, crushed 3.

Add the chili pepper 4 and sauté for a few minutes. Add the anchovies 5 and let them melt over low heat 6.

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.

Meanwhile, in another pan, pour a drizzle of olive 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.

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 pasta cooking water.

Plate it, add the breadcrumbs 16, finish with oil-packed anchovy fillets, cut into diamond shapes of about 0.8 inches and fresh basil 17. Your Calabrian stroncatura with cherry tomatoes and anchovies is ready to be served 18.

Storage

The Calabrian stroncatura with cherry tomatoes and anchovies should be consumed immediately, but if any is left over, you can store it in the refrigerator, in a sealed container, for 1-2 days.

Tip

To intensify the Mediterranean flavors, you can add capers.
If you prefer a fresher and citrusy flavor, you can add the grated zest of a lemon after plating.

For the translation of some texts, artificial intelligence tools may have been used.