Sometimes the simplest recipes are the most memorable. Pasta ca’ muddica, as Sicilians call it, is a beloved classic made with just a few pantry staples: anchovies melted into extra virgin olive oil, and breadcrumbs toasted until golden and crisp. The toasted crumbs add a nutty crunch that makes every bite irresistible. Traditionally served with spaghetti, this dish is pure comfort food—easy, quick and deeply satisfying.
And if you’re looking for a vegetarian twist, just skip the anchovies — they’re not for everyone!
Pasta with Toasted Breadcrumbs
(Pasta con la Mollica)
Ingredients
- 10 anchovy fillets (salted or jarred in oil)
- 3–4 tablespoons extra virgin olive oil (plus more as needed)
- 2–3 garlic cloves (optional)
- 100 g (about 3.5 oz) breadcrumbs
- 400–500 g (14–17.5 oz) spaghetti
Instructions
- In a large skillet, heat plenty of olive oil over medium heat. If using, add whole garlic cloves and sauté until golden, then discard.
- Add the anchovy fillets and cook, stirring, until they dissolve into the oil, creating a savory sauce.
- In a separate pan, toast the breadcrumbs over medium heat (without oil) until golden brown—watch closely to avoid burning.
- Cook the spaghetti in salted boiling water until “al dente”. Drain and mix well immediately with the anchovy sauce.
- Sprinkle generously with the toasted breadcrumbs, saving some to bring to the table for extra crunch.
Grandma & Aunties’ Kitchen Wisdom:
«bucatini is an option if you want to try something different than spaghetti. for extra flavor, add a pinch of chili flakes to the oil while melting the anchovies. And remember: breadcrumbs toast fast—stir often and keep an eye on the color to avoid burning them»
