Calabrian-Style Pasta with Anchovies, Tomatoes and Toasted Breadcrumbs
- Makes4-6 servings
- Cook Time40 minutes
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.
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.
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