Pasta mollicata is one of the most simple and accessible Italian dishes, especially popular in Southern Italy. The dish consists of a mixture of store-cupboard ingredients, the key components being the name of the dish ‘pasta with breadcrumbs’.
Due to the humble ingredients mollicata is considered a ‘poor man’s dish’ while its popularity is due the irresistible flavor, making this recipe the perfect combination of affordable and delicious. Stale breadcrumbs are given new life, toasted in olive oil until crisp and golden, then infused with ingredients such as anchovies, chilli, garlic, and herbs.
The idea behind mollicata means that the dish is suitable for many variations depending on the season and ingredients available, use any humble leftovers including the addition of mushrooms, leeks, tomato, onions or nuts. Create a complete and satisfying dish in just 20 minutes for an ideal midweek meal which requires no planning ahead.
Pasta Mollicata Recipe
Ingredients
- 12 ounces bucatini, (or spaghetti)
- ¾ cup olive oil, extra virgin
- 2 garlic cloves, finely chopped
- 6 anchovy fillets, (in oil)
- 1 teaspoon Red Pepper Flakes, optional
- 2 cups breadcrumbs
- ½ cup parsley, finely chopped (or other fresh herb such as basil, oregano, thyme)
- ½ cup Pecorino Romano cheese, grated
- salt, to taste
- black pepper, to taste
Instructions
- COOK PASTA: Fill a pot halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 10 minutes then strain the pasta through a colander, reserving ¼ cup of cooking water.
- TOAST GARLIC AND ANCHOVY: While the pasta cooks, place a saute pan on medium heat and add the olive oil. Once warm add the garlic, anchovy, a splash of the anchovy oil and chilli flakes (optional). Cook for 3 minutes until the anchovy has dissolved and garlic toasted.
- TOAST BREADCRUMBS: Pour the breadcrumbs into the saute pan and toast in the olive oil until crisp and golden brown for 3 minutes.
- COMBINE MOLLICATA: Transfer the cooked pasta into the saute pan along with the reserved cooking water. Stir together the ingredients then add the parsley and pecorino.
- SERVE: Serve the pasta mollicata immediately whilst hot, season with fresh black pepper.
EQUIPMENT
Nutrition Estimate
If you like this post, then we definitely recommend checking out our Black Truffle Pasta post.