Catelli Irpini con Pesto di Nocciole, Pomodorini Secchi e Alici con Mollica Croccante, Limone Candito e Olio Prezzemolo

Catelli Irpini con Pesto di Nocciole, Pomodorini Secchi e Alici con Mollica Croccante, Limone Candito e Olio Prezzemolo is a pasta dish from the Irpinia region of Campania, Italy. The dish features catelli, a short, hand-rolled pasta typical of the area, known for its ability to hold hearty sauces. Its origins lie in the resourceful cucina povera tradition, where local ingredients like hazelnuts, sun-dried tomatoes, and anchovies are combined to create robust flavors.

A great version of this dish balances the nutty sweetness of the hazelnut pesto with the intense umami of sun-dried tomatoes and anchovies. The addition of crunchy breadcrumbs (mollica croccante) provides textural contrast, while candied lemon and parsley oil add brightness to cut through the richness. The pasta should be cooked al dente, and the pesto should coat each piece evenly without overwhelming the other components.

Regional variations may include using different nuts, such as walnuts, or substituting the anchovies with salted sardines. Some versions omit the candied lemon for a more savory profile. A notable rendition is served at Da Cannaruto in Montemiletto, Italy, as highlighted by creator Jana Food Porn, who praised its harmonious blend of textures and flavors.