Pasta mollicata – bucatini with anchovies and breadcrumbs

by The Kitchen with Great Italian Chefs
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2
20 minutes

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