📝 About This Recipe
Known in Italy as 'Pasta con la Mollica,' this humble yet sophisticated dish is a masterpiece of Sicilian 'cucina povera.' It transforms simple pantry staples into a bold, savory feast where the anchovies melt into a silky, golden oil infused with garlic and chili. The crowning glory is the 'mudica'—crispy, toasted breadcrumbs that provide a satisfying crunch and a rich, nutty depth that makes cheese completely unnecessary.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti (high-quality bronze-die extruded preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Crispy Topping (Pangrattato)
- 1 cup Coarse Breadcrumbs (freshly made from sourdough or panko)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 pinch Salt
The Umami Sauce
- 1/2 cup Extra Virgin Olive Oil (use a high-quality, peppery oil)
- 8-10 pieces Anchovy Fillets (oil-packed, drained)
- 4 pieces Garlic Cloves (very thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to your heat preference)
- 1 tablespoon Capers (rinsed and roughly chopped)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Bring a large pot of water (about 4-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
-
2
In a medium skillet over medium heat, add 2 tablespoons of olive oil. Once shimmering, add the breadcrumbs.
-
3
Toast the breadcrumbs for 3-5 minutes, stirring constantly, until they are a deep golden brown and smell nutty. Remove from heat immediately to prevent burning.
-
4
Stir the lemon zest and a pinch of salt into the toasted breadcrumbs. Transfer them to a small bowl and set aside.
-
5
Add the spaghetti to the boiling water. Cook for about 2 minutes less than the package directions for 'al dente'—the pasta will finish cooking in the sauce.
-
6
While the pasta cooks, place a large wide skillet or sauté pan over medium-low heat. Add the 1/2 cup of extra virgin olive oil.
-
7
Add the sliced garlic and chili flakes to the cold oil. Allow them to heat up gradually; this infuses the oil without scorching the garlic.
-
8
Once the garlic is fragrant and just beginning to turn pale gold (about 2-3 minutes), add the anchovy fillets.
-
9
Use a wooden spoon to break the anchovies apart. They will eventually 'melt' into the oil, creating a smooth, savory base. Add the chopped capers.
-
10
Just before the pasta is ready, ladle out about 1 cup of the starchy pasta cooking water and set it aside.
-
11
Drain the spaghetti and add it directly into the skillet with the anchovy oil. Increase the heat to medium.
-
12
Pour in 1/2 cup of the reserved pasta water. Toss the pasta vigorously with tongs for 1-2 minutes until a glossy, emulsified sauce coats every strand.
-
13
Remove from heat. Stir in the fresh parsley, lemon juice, and cracked black pepper. If the pasta looks dry, add a splash more pasta water.
-
14
Divide the pasta among warm bowls. Generously sprinkle the toasted lemon breadcrumbs over the top just before serving to maintain their crunch.
💡 Chef's Tips
Always use high-quality anchovies; those packed in olive oil in jars usually have better texture and flavor than tinned ones. Never salt the sauce until the very end; the anchovies, capers, and pasta water are already quite salty. If you don't have sourdough, Panko breadcrumbs are an excellent substitute for achieving that signature crunch. Don't be afraid of the oil amount; it is the primary component of the sauce and carries all the flavor. To avoid bitter garlic, ensure it never turns dark brown; if it does, it's best to start the sauce over.
🍽️ Serving Suggestions
Pair this with a crisp, dry white wine like a Sicilian Grillo or a Vermentino. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness. Roasted long-stem broccoli with a touch of garlic makes a perfect green accompaniment. A side of marinated olives and artichokes keeps the Mediterranean theme going. Finish the meal with a refreshing lemon sorbet to cleanse the palate.