Pasta con la Mollica | St. Jospeh’s Pasta Pasta with Breadcrumbs

Let’s make a fast, easy, and CHEAP pasta recipe that my Nonna made for me growing up!  In some regions of Italy it’s known as “St. Joseph’s Pasta”.  In my region of Calabria, it’s known as “Pasta con la Mollica”, or, Pasta with Breadcrumbs.  This recipe will hug your heart and TRUST ME on the anchovies, I promise this isn’t fishy, but it’s packed full of flavor!

• Time Stamps

  00:00 Introduction

  00:14 Welcome back!

  01:40 Ingredients

  02:19 What are capers?

  03:30 Toast the Breadcrumbs

  03:44 Sauté the Anchovies

  04:23 Add in the cooked Pasta

  04:38 Add the Romano

  04:54 Combine the Pasta and Breadcrumbs

  05:05 Plate and garnish the Pasta

  06:12 Let’s try it!

  08:00 Subscribe

Pasta with Breadcrumbs | Mila Martinico

A savory, zesty pasta dish that will warm your soul and your budget!

PREP TIME

5 MINUTES

COOK TIME

10 MINUTES

TOTAL TIME

15 MINUTES

SERVINGS

2

INGREDIENTS

3/4 Cup of Breadcrumbs

4 Tablespoons of  Olive Oil

2-3 Italian Anchovy Filets

3 Cloves of Garlic

1 Tablespoon of Capers

1/2 tsp of Red Pepper Flakes

1/2 - 1 cup of Pasta Water

1/2 lb of cooked Spaghettini

1/2 Cup of Romano Cheese + more to garnish

1 Lemon (zest for garnish)

Black Pepper for garnish

DIRECTIONS

1. Cook your 1/2 lb of Spaghettini.

2. In a skillet, turn your stove to medium heat.

3. Add 2 Tablespoons of Olive Oil to your pan.

4. Add the 3/4 cup of Bread Crumbs in and stir occasionally, toasting your breadcrumbs until they’re golden brown.

5. Once they are well toasted, remove them from the heat and set aside in a separate bowl.

6. Return your pan to the stove, at medium heat, and drizzle in 2 Tablespoons of olive oil.

7. Add 2-3 Anchovies to your hot oil and crush them up a bit with a fork. Let them cook down until they’ve melted into the olive oil. My heat got a bit hot, I had to take it off and shake it until it melted and cooled off.

8. Turn your stove down to low and add in your 3 cloves of smashed Garlic, 1 Tablespoon of Capers and 1/2 Teaspoon of Red Pepper Flakes. Stir frequently, scraping the bottom, you don’t want to brown your garlic.

9. Once combined, add in your 1/2 pound of cooked Spaghettini and 1/4 cup of Pasta Water and warm it up. Stir until everything is incorporated.

10. Once your pasta is warmed, add your 1/2 cup of Romano Cheese.  If the cheese is sticking to the bottom, add a little bit more pasta water to pull that cheese up.  Once your pasta is nice and hot, remove from the heat.

11. Add the majority of your Breadcrumbs back into your pasta and mix it up.

12. Plate your pasta with lemon zest, a sprinkle of black pepper, a handful of Romano Cheese and a few more sprinkles of Breadcrumbs.

Buon Appetito!

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