Sicchie d’a Munnezza is Napoletano dialect for garbage can. Yes, but don’t let this ugly name fool you: this combination of typical Italian holiday leftovers (especially nuts and dried fruits) is a delicious, colorful, and resourceful dish. Like many traditional Italian recipes, this one originated as a creative solution to food waste. The result is an exceptional gastronomic discovery where flavors, textures, and aromas are perfectly matched and balanced.
For the original version, as taught to Katie Parla by Angela Ceriello in Sant’Anastasia, you should get your hands on the book Food of the Italian South. In addition to this one, it contains 84 other recipes from the regions of Campania, Molise, Puglia, Basilicata, and Calabria.
SERVES: 4-5 people
TIME: About 40 minutes
1 bag of Tumminia Busiate (500gr/1.1 lb)
5 tablespoons of extra virgin olive oil
2 garlic cloves, crushed
1/3 cup of unpeeled Pizzuta almonds, roughly chopped
1/4 cup of Alta Langa hazelnuts, roughly chopped
1/2 bag of pine nuts (25 gr/ 0.8 oz)
1 tablespoon of chopped parsley
1 can of tomatoes (400 gr/14 oz)
1/4 cup of black olives, pitted and roughly chopped
1/4 cup of capers, rinsed and roughly chopped
1⁄4 cup of Zibibbo raisins, roughly chopped
2 teaspoons of dried oregano
- Bring a large pot of salted water to a boil.
- Heat 4 tablespoons EVOO in a large skillet over low heat. When the oil begins to shimmer, add garlic and cook until it turns golden (about 5 minutes).
- Add hazelnuts, almonds, and pine nuts. Toast them for about 5 minutes.
- Add parsley, tomatoes, olives, capers, and raisins, and season with salt.
- Simmer until the tomatoes have reduced slightly and lost their raw flavor (about 15 minutes). Discard the garlic and add the oregano.
- When the water boils, add Busiate and cook until al dente (about 15 minutes).
- Drain the Busiate, saving 1/2 cup of cooking pasta water. Toss pasta and its cooking water in the skillet. Sauté over medium-high heat for about 3 minutes, so that the sauce coats Busiate completely.
- Serve immediately and finish by drizzling some raw EVOO on each dish.