Pasta Mollicata means “pasta with breadcrumbs” in Italian. The dish is made with pasta tossed with toasted breadcrumbs, garlic, olive oil, and anchovies. There’s something odd about this recipe because it just doesnt sound like it should be tasty. But somehow the breadcrumbs soak up the liquid from the wine,. And the tomatoes and the oil from the anchovies make a thick sauce that just tastes great. I cant explain it. Is it Michelin star? No. Is it a great scoff for a midweek lunch or a quick dinner? You bet!
In Basilicata, Pasta Mollicata is a comfort food. Perhaps even the Basilicata version of beans on toast?
The Key Ingredients
Pasta Mollicata thrives on simplicity. However, each ingredient must shine:
- Pasta: Any long pasta is good. Spaghetti, linguine, or fettuccine are the most popular because the long strands catch the crumbs beautifully.
- Mollica: Freshly toasted from old bread, not store-bought breadcrumbs. I like to save a few slices and leave somewhere dry where they can dry out. Then pulse them into a fine breadcrumb with a blender.
- Anchovies: Salt-packed or oil-cured anchovies provide a deep, umami flavor so they essential to pasta with bread crumbs and anchovies.
- Garlic: Adds aroma and sharpness.
- Olive Oil: Good quality oil binds everything together.
- Optional Ingredients: Some families add raisins for sweetness, walnuts for crunch, or parsley for freshness.
Some cooks infuse the oil with garlic or anchovy before adding breadcrumbs. Others keep the flavors separate until final assembly. But both methods create delicious results.
If you enjoyed this recipe, then you might also like these other regional Italian recipes.
Buon appetito! 🇮🇹
Pasta Mollicata
Ingredients
- 400 grams spaghetti (or other long pasta)
- extra virgin olive oil
- 1 medium onion (very finely chopped)
- 10 grams envoy fillets
- 3 cloves garlic (very finely chopped)
- 40 ml red wine
- 90 grams tomato (deseeded and chopped)
- 50 grams breadcrumbs
- 2 tbsp parsley (finely chopped)
- 90 grams parmesan or pecorino (finely grated.)
Instructions
- Cook the spaghetti in slated water.
- Meanwhile, heat a pan and sauté the onion in some extra virgin olive oil until soft but not browned.
- Add the garlic and anchovies with a little oil from the anchovy jar and cook for 1-2 minutes.
- Add the red wine and reduce by half, then add the tomatoes and cook until most of the juices have disappeared.
- Add the breadcrumbs, and stir for 1-2 minutes.
- Drain the pasta when ready, reserve some pasta water. Add the pasta to the sauce and stir well, adding a ladleful of pasta water.
- Stir in t he parmesan and parsley, mix well, the serve.
