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Calabrian-Style Pasta with Anchovies, Tomatoes and Toasted Breadcrumbs
This flavor-packed, breadcrumb-topped pasta is our adaptation of a recipe learned from chef Andrea Roberto at Al Girone del Golosi in Cosenza, Italy. In Calabria, stroncatura—a robust and rough-textured, linguine-shaped pasta with an earthy brown hue that comes from whole or mixed grains, or from carob—is the traditional pasta choice for this dish. The simple sauce is so flavorful, regular semolina pasta works perfectly well but whole-wheat spaghetti or linguine is a closer approximation of stroncatura. If you cannot find oil-cured olives, canned water-packed black olives are a better substitute than Kalamata olives, which are too assertive and briny.
4-6
Servings
Tip
Don’t overprocess the bread. Pulse it—don’t run the machine continuously—until the pieces are broken down into a mixture of fine crumbs and pistachio-sized bits. Toasted, the larger pieces supply lots of texture to the dish.
40 minutes
Ingredients
-
1½
ounces cups country-style bread, cut or torn into rough ½-inch pieces (about 1½ cups)
-
3
medium garlic cloves, smashed and peeled, divided
Directions
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01In a large pot, bring 4 quarts water to a boil. Meanwhile, in a food processor, combine the bread, 1 garlic clove, 1 tablespoon of the parsley and ¼ teaspoon each salt and pepper. Drizzle in 2 tablespoons of the oil. Pulse until evenly moistened and broken down into a mixture of coarse bits and finer crumbs, 5 to 7 pulses. Transfer to a 12-inch skillet; cook over medium, stirring, until golden brown, about 5 minutes. Transfer to a plate; reserve the skillet.
