Simple Pasta Mollicata
- 160g bucatini pasta
- 3 cloves garlic
- 1/2 tsp dried chilli flakes
- 1 white onion
- 2 anchovy fillets
- 50g breadcrumbs (stale loaf bread torn up will work)
- 2 tbsp Mutti double concentrate
- 80ml olive oil
- Black pepper
Bring a large pan of salted water to the boil.
Add two tablespoons of olive oil to the pan on a low heat, add the anchovies, garlic and chilli to the pan, allow to fry for a minute or so until the anchovies melt into the oil.
Add the breadcrumbs and toast them in the oil for five to 10 minutes stirring continuously to get an even golden-brown colour. Remove the breadcrumbs and set aside.
Add the pasta to the boiling water and cook al dente. To the same pan you used to toast the breadcrumbs add the remaining olive oil, onion and double concentrate. Allow to cook for a few minutes on a medium heat until there is a rich red oil. Add a ladle of the pasta water and turn the heat to low.
Once the pasta is cooked add to the sauce along with half the breadcrumbs and toss the pasta well adding more pasta water when needed to achieve a glossy sauce.
Serve with a final sprinkle of breadcrumbs some cracked black pepper and enjoy.