Pasta con la mollica
Pasta con la mollica is a typical dish from Sicilian cuisine. It is super simple to prepare, and there is no need to run to the supermarket for groceries because each ingredient is an essential item in our pantry. Garlic, oil, olives, anchovies, capers and breadcrumbs are indispensable to us in the kitchen!
The ideal, simple dinner for when you prefer to focus on other things. Each other, for example. 😏
I made this version with some passata because I fancied a sweet tomato flavour, but you can also leave it out altogether. It's up to you!
cooking time: 20 min
- a big splash of olive oil
- 1 clove of garlic, sliced
- 3 anchovy fillets
- 250ml passata di Pomodoro
- 35g black olives, stoned and halved
- 8g capers, finely chopped if you like
- 250g pasta
- 40g breadcrumbs
HOW TO MAKE IT?
Heat the olive oil in a large frying pan, add the anchovies and stir until completely melted. Add some freshly ground black pepper, olives and capers. Add the passata and simmer until the pasta is ready.
In a bowl, mix the breadcrumbs with garlic and a little salt. Heat some olive oil in a frying pan and add the breadcrumb mixture. Fry until golden brown.
Bring a large amount of water with a good handful of salt to the boil (count one litre of water per 100 grams of pasta). And when I say a "good handful of salt", I also mean a good handful. 😉 Your pasta water should be as salty as the sea, claims my Mamma. Cook the pasta, and when it's ready, spoon it into the pan with sauce. Don't mind if there is some cooking water in there. It just adds extra creaminess.
Place the pasta on a preheated plate and finish with a generous amount of golden toasted breadcrumbs.
There you go, ready to sit down at the table and blow your guests away!
Buon appetito 😘