Struncatura alla Calabrese | Fondo Gionino
Ingredients: 400g (14 oz) Struncatura pasta4 tablespoons Fondo Gionino Extra Virgin Olive Oil4 cloves garlic, thinly sliced6-8 anchovy fillets in oil, drained and chopped1/4 cup black olives, pitted...
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Ingredients
- 400g (14 oz) Struncatura pasta
- 4 tablespoons Fondo Gionino Extra Virgin Olive Oil
- 4 cloves garlic, thinly sliced
- 6-8 anchovy fillets in oil, drained and chopped
- 1/4 cup black olives, pitted and chopped
- 2 tablespoons capers, rinsed and chopped
- 1-2 dried Calabrian chili peppers, crushed (or red pepper flakes, to taste)
- 1/2 cup breadcrumbs, toasted
- Fresh parsley, chopped (for garnish)
- Salt, to taste
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