Pasta Mollicata – Bucatini with Anchovies and Breadcrumbs Recipe

20 minutes


  • 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


Cook the bucatini in salted boiling water for 10–12 minutes
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
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
Once the pasta is cooked, drain and then add to the frying pan and toss to coat in the sauce
Finish with chopped parsley and pecorino