Pasta mollicata – bucatini with anchovies and breadcrumbs
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This cheap and simple pasta recipe from Basilicata can be whipped up in twenty minutes and is surprisingly tasty considering its humble ingredient list. Perfect for using up stale bread, the sauce is made up of anchovies, garlic, tomato, breadcrumbs and a splash of red wine (if you happen to have a bottle open).
Ingredients
- 200g of bucatini pasta
- olive oil
- 5 anchovy fillets in oil , reserve some of the oil to cook with
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 50g of stale breadcrumbs
- 1 dash of red wine
- 1 tomato , diced to roughly 1cm
- chopped parsley, to garnish
- pecorino, grated, to garnish
Method
1
Cook the bucatini in salted boiling water for 10–12 minutes
2
While the pasta is cooking, add a splash of olive oil to a nonstick frying pan. Once hot add the onion, garlic and anchovies with a splash of oil from the anchovy jar. Gently cook until the anchovies have melted down and the onion and garlic is just soft
3
Add the breadcrumbs with a splash of red wine and the diced tomato. Turn up the heat a little to reduce the juices from the tomato
4
Once the pasta is cooked, drain and then add to the frying pan and toss to coat in the sauce
5
Finish with chopped parsley and pecorino
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Pasta mollicata – bucatini with anchovies and breadcrumbs
