Pasta e mollica

The “pasta e mollica” is a simple and tasty dish from the southern Italian tradition, particularly Sicilian cuisine. Here is the recipe:

Ingredients

• 320 g of pasta (spaghetti or bucatini)
• 4 tablespoons of breadcrumbs (stale bread crumbled)
• 4 anchovy fillets in oil
• 2 cloves of garlic
• Red chili pepper to taste (according to taste)
• Extra virgin olive oil to taste
• A bunch of fresh parsley, chopped
• Salt to taste

Preparation

1. In a large pan, add a drizzle of extra virgin olive oil and sauté the garlic cloves until golden.
2. Add the anchovy fillets and let them dissolve over low heat, stirring occasionally.
3. Meanwhile, in another pan, toast the crumbled breadcrumbs with a drizzle of oil until crispy and golden. Be careful not to burn them, turning frequently.
4. Cook the pasta in plenty of salted water following the times indicated on the package for al dente cooking.
5. Drain the pasta and transfer it to the pan with the garlic and anchovy sauté, mixing well.
6. Add the toasted breadcrumbs, the chili pepper, a sprinkle of chopped fresh parsley, and mix everything together.
7. Serve the pasta immediately, hot, garnishing the dish with additional toasted breadcrumbs and parsley if desired.

Interesting Facts

“Pasta e mollica” is a dish born from poor cuisine, using simple and leftover ingredients like stale bread. Its goodness lies precisely in the ability to transform a few humble ingredients into a meal rich in flavor and texture, thanks especially to the contrast between the softness of the pasta and the crunchiness of the breadcrumbs.