The kitchen is often a Calabrian cuisine is characterized by the presence of dishes "poor", the result of peasant culture that had available a few (but healthy) ingredients. The pasta is definitely muddhica about one of these, in addition to being a must on the tables of Reggio also holidays . Element is essential, of course, the toasted bread crumbs. 
Ingredients for 6: - 500 gr of peeled tomatoes
- 3 tablespoons of tomato sauce
- 150
green olives - capers
fifth grams - 30 grams anchovy fillets in oil
- 200 grams of toasted breadcrumbs
- 4 cloves of garlic
- salt, pepper and extra virgin olive oil to taste
Sauté garlic in hot pepper, then add i filetti di acciuga e dopo qualche minuto anche le olive verdi tagliate a rondelle e i capperi. Lascire cuocere a fuoco lento circa 5 minuti. Unire quindi i pelati e la passata di pomodoro. Salare, pepare ed unirvi il prezzemolo tritato. A parte, a fuoco molto lento, fare abbrustolire la mollica di pane, avendo cura di girare costantemente. A cottura ultimata della pasta (io ho scelto le linguine), spadellare con la salsa a fuoco vivo. Infine spolverare con la "muddhica".
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