Entree: Italy – Calabria – Pasta con la Mollica (Pasta tossed with toasted garlic-and-anchovy breadcrumbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) dried spaghetti or bucatini
- 4 tbsp (60 ml) extra-virgin olive oil, plus 1–2 tbsp (15–30 ml) for toasting breadcrumbs
- 3 anchovy fillets, approx. 0.4 oz (12 g), drained and chopped
- 3 cloves garlic, thinly sliced
- 1/2 cup (60 g) stale breadcrumbs (preferably day-old country or sourdough bread)
- 1/4 tsp (0.5 g) red pepper flakes, or to taste
- 2 tbsp (30 ml) chopped flat-leaf parsley
- Zest of 1 lemon (optional)
- Salt for pasta water
- Freshly ground black pepper to taste
- 1/4 cup (25 g) grated Pecorino Romano or Grana Padano (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente according to package instructions, reserving 1 cup (240 ml) of the pasta cooking water before draining.
2. While pasta cooks, heat 1–2 tbsp (15–30 ml) olive oil in a skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 4–6 minutes. Transfer breadcrumbs to a bowl and set aside.
3. In the same skillet, add 4 tbsp (60 ml) olive oil over low heat. Add sliced garlic and red pepper flakes; cook gently until garlic is soft but not browned, about 1–2 minutes.
4. Add chopped anchovies to the garlic and stir until they dissolve into the oil, about 1 minute.
5. Add the drained pasta to the skillet with the anchovy-garlic oil. Toss to combine, adding reserved pasta water a splash at a time to create a loose sauce that coats the pasta.
6. Stir in most of the toasted breadcrumbs (reserve a little for garnish), chopped parsley, and lemon zest if using. Toss until evenly distributed, adjusting seasoning with black pepper and salt if needed.
7. Serve immediately, topped with the remaining toasted breadcrumbs and a sprinkle of grated Pecorino if desired.