Calabrian Pasta, Soups...

Rustic and hearty fare that will be nice in the summer, with an abundant tossed salad.

Onion Soup, or Zuppa di Cipolle: A distinctly non-French variation on onion soup, from Calabria.

This springs from a request from Keith, for "an Italian dish that includes, among other things, currants and fresh anchovies tossed with linguine." It sounds intriguing, but I haven't come across it yet. What I have found, in Ottavio Cavalcanti's Il Libro della Cucina e dei Vini di Calabria e Basilicata, is Pasta Ccu Ri Sarde, pasta with fresh sardines. To serve four, you will need:

Pasta with Sundried Tomatoes, or Pasta Con Pomodori Secchi: Dried tomatoes are a southern thing in Italy, to the point that a deli owner I bought them from in Florence once told me he didn't know what to do with them. This is a Calabrian recipe.

You'll need small tender cuttlefish for this pasta, which will serve four as a first course, or two as a main course (with a tossed salad).