Sicchie d’a munnezza is Napoletano dialect for garbage can, and this recipe is a combination of the the classic leftovers of a holiday meal: nuts, dried fruits, and whatever else that might taste good. Like many traditional Italian recipes, this one originated as a creative solution to food waste, and by mixing a number of flavors and textures they result in delicious gastronomic discoveries.
The first time we saw this recipe, Katie Parla was in the kitchen with Pineapple Collaborative founders Ariel Pasternak and Atara Bernstein. We immediately fell in love with this very Gusti pasta dish. The ingredient list is an array of all our favorite pantry staples, so we adapted it from Katie’s latest book Food of the Italian South.
For the original version, as taught to Katie 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.
500g (1 bag) Tumminia Busiate
5 spoons Extra Virgin Olive Oil
2 garlic cloves, smashed
1/3 cup (80 g) Unpeeled Pizzuta Almonds, roughly chopped
1/4 cup (32 g) Alta Langa Hazelnuts, roughly chopped
half bag (25 g) of Pine Nuts
1 tablespoon chopped parsley
1 can 100% Italian Tomatoes (400g) crushed by hand
1/4 cup (60 g) Black Olives in Extra Virgin Olive Oil , rinsed, pitted, and roughly chopped
1/4 cup (60 g) Capers, rinsed and roughly chopped
1⁄4 cup (60 g) Zibibbo Raisins, roughly chopped
Fine Sea Salt
2 teaspoons dried oregano
- Bring a large pot of salted water to a boil.
- Heat the EVOO in a large skillet over low heat. When the oil begins to shimmer, add the garlic and cook until it turns golden, about 5 minutes.
- Discard the garlic (IMPORTANTISSIMO!)
- Add the hazelnuts, almonds, and pine nuts and toast them for about 5 minutes.
- Add the 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, then add the oregano.
- When the water boils, add the Busiate and cook until al dente (about 15 minutes).
- Drain the Busiate, reserving the pasta water, and add the pasta and 1⁄4 cup of the pasta water to the sauce, stirring to coat.
- Add a bit more pasta water to loosen the sauce as needed. Serve immediately.