Pasta Mollicata
A rustic pasta dish from Basilicata served with breadcrumbs and anchovies.
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.