Strozzapreti is a short cut macaroni that resembles Cavatelli, though a little thinner and somewhat more twisty.
The English translation of Strozzapreti is: “it strangles priests.”
The origin of the priest strangler is unclear and there is no shortage of speculation as to why such a name might emerge from the generally devout Italian people.
One theory is that the macaroni resembles the reverse white collar that priests wear which is often referred to as a choker. But I think Strozzapreti has less to do with the macaroni shape and more to do with the quality of the flavor of a well prepared pasta dish.
Most everyone has experienced those times when a noisy dinner gathering suddenly goes quiet as the eating begins – especially when the food is really good. It is a short leap from there to a sweltering July Sunday mass with Father Talksalot who goes on and on and on. It is not hard to imagine later, at the evening meal, one of Father T’s flock exclaims, “man this is so good it might even strangle that long-winded priest!”
So don’t worry if you can’t find Strozzapreti at your local supermarket, any macaroni variety will do. The important thing is great flavor, flavor so good that it stops a conversation cold.
Need This
1 pound of Strozzapreti (or Gemelli, or Cavatelli, or whatever)
1 pint of fresh cherry tomatoes – cut in half
6 cloves of garlic – peeled
A generous handful of pitted Kalamata olives
1 – 2 ounce can of flat anchovies – in oil
Fresh basil
Salt and ground black pepper
Olive oil
Do This
Pour a good four or five glugs of olive oil into a large frypan (with sides). Throw the garlic cloves into the oil… yes the whole cloves… then put a medium heat under the pan.
Fry the garlic cloves in the oil for about two minutes then add the can of anchovies.* Continue frying the anchovies with the garlic for another three or four minutes, mashing the anchovies around on the bottom of the pan with the back of a wooden spoon – until they dissolve a little. Then turn off the heat.
Now cook the macaroni appropriately in boiling well-salter water… (we’ve covered this). Reserve one ladle full of the starch water from the macaroni before draining it in a colander.
When you’re ready to serve, warm up the oil with the garlic and anchovies under low heat until just starting to sizzle. Throw in the halved cherry tomatoes, the Kalamata olives, the macaroni (as much or as little as you want) and the reserved starch water. Give it all a good stir. Add ground black pepper to taste. Using scissors, cut little pieces of fresh basil all over the top. Serve immediately.
Serves 4. My cost approx. $ 6.60 Total – about $ 1.65 per serving
*Be careful of the anchovies when you throw them in… they spit. GMN