Struncatura Palmisana

A delicious whole grain pasta dish of Calabria—struncatura (similar to whole grain linguine) is tossed with olive oil, tomatoes, capers, olives, anchovies and dried Calabrian chili peppers. Delizioso!

Prep Time: 20 minutes    Total Time: 30 minutes

WHAT YOU NEED:

½ lb. struncatura pasta or whole wheat linguini

3 Tbsp. olive oil

3 garlic cloves, smashed and chopped

3 anchovy fillets, chopped

¼ cup large green olives (eg, Sicilan or Castelvetrano), pitted

¼ cup oil packed sundried tomatoes, drained and roughly chopped

1-2 Tbsp. capers

½ - 1 tsp.  dried Calabrian chili peppers, diced or red chili flakes (peperoncino)

Toppings: Grated parmesan cheese OR ¼ cup bread crumbs toasted in olive oil

MAKING IT:

Bring a large pot of generously salted water to a boil.

Heat olive oil in a skillet over medium heat; sauté garlic and anchovies, gently mashing anchovies into small pieces. Be careful not to brown the garlic. Add the olives, sundried tomatoes, capers and chili flakes to the skillet, stirring well. Continue to sauté for about 2-3 minutes until fragrant.

When the pasta is nearly al dente, drain and add it to the skillet. Add one ladle (about ¼ -½ cup) of pasta water and continue to stir until the contents of the skillet is well heated and the sauce thickens slightly and most of the water is absorbed. Serve immediately passing grated cheese or toasted breadcrumbs as a topping.  Makes 2 - 4 main dish servings.

NUTRITION:

Nutrition Information per serving (1/4 recipe): 300 Calories; 14g Total Fat; (1.5g Sat Fat; 0g Trans Fat); 5mg Chol; 370mg Sodium; 41g Total Carb; (1g Fiber; 3g Total Sugars; 0g Added Sugars); 11g Protein; 10% DV Iron