Struncatura: the best combinations

Struncatura, with its rough texture and intense flavour, is an extremely versatile pasta in the kitchen, capable of enhancing both simple dishes and more complex preparations. This type of pasta, originally from Calabria, lends itself particularly well to recipes that exploit the richness of Mediterranean flavours and local culinary traditions.

In a traditional preparation, struncatura is often dressed with a simple but tasty sauce of garlic, extra virgin olive oil, chilli pepper and anchovies. This dish brings out the rustic flavour of the pasta, while the toasted breadcrumbs add a pleasant crunchiness that contrasts with the al dente texture of the struncatura.

Another classic combination is with seasonal vegetables. Aubergines, peppers and courgettes, sautéed in olive oil and flavoured with herbs such as basil and oregano, create a simple but tasty condiment that enhances the natural flavour of struncatura. Adding fresh or dried cherry tomatoes can give a touch of sweetness and acidity that balances the dish.

Struncatura also lends itself to richer, more complex sauces such as meat or sausage ragùs. The pasta's ability to retain seasonings makes it perfect for robust dishes, where the flavour of the meat is absorbed and amplified by the pasta itself. A pork ragout with red wine, tomato and herbs such as rosemary and sage is an example of a combination that enhances struncatura.

For a touch of the sea, struncatura can be combined with seafood such as mussels, clams and prawns. A simple white sauce of garlic, oil and parsley, perhaps enriched with a little white wine and chilli pepper, creates a pasta dish that celebrates the fresh, clean flavours of the sea.

In the kitchen, struncatura can also be used in cold dishes, such as pasta salads, where it is mixed with grilled vegetables, olives, capers and feta or pecorino cheese for a refreshing summer dish.