Entree: Italy – Basilicata – Cavatelli con Mollica (Rustic cavatelli pasta tossed with garlic-infused olive oil and toasted breadcrumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) cavatelli pasta
- 4 tbsp (60 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) extra for toasting breadcrumbs
- 1 cup (90 g) coarse stale country bread crumbs (mollica)
- 3 garlic cloves, thinly sliced
- 2 anchovy fillets, optional, about 0.35 oz (10 g) total
- 1/4 tsp (1 g) crushed red pepper flakes, or to taste
- 1/2 cup (50 g) grated Pecorino Romano or aged sheep's cheese
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Extra grated cheese for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the mollica and flavor base: heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until deep golden and crisp, about 6–8 minutes; transfer to a bowl and reserve. In the same skillet add the remaining 4 tbsp (60 ml) olive oil, warm over medium-low, add the sliced garlic and anchovy fillets (if using) and cook gently until the garlic is fragrant and anchovies dissolve, about 2–3 minutes; add the red pepper flakes and remove from heat.
2. Cook and assemble: bring a large pot of salted water to a boil and cook the cavatelli until al dente according to package or fresh-pasta timing. Reserve 1 cup (240 ml) pasta cooking water, then drain. Return pasta to the pot or a warm serving pan, pour over the garlic-anchovy oil, add most of the toasted breadcrumbs (reserve a little for garnish), and toss vigorously, adding splashes of reserved pasta water as needed to coat (about 1/4–1/2 cup (60–120 ml)). Stir in the grated Pecorino and chopped parsley, adjust salt and pepper, and serve immediately topped with remaining breadcrumbs and extra cheese.

1. Prepare the mollica and flavor base: heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until deep golden and crisp, about 6–8 minutes; transfer to a bowl and reserve. In the same skillet add the remaining 4 tbsp (60 ml) olive oil, warm over medium-low, add the sliced garlic and anchovy fillets (if using) and cook gently until the garlic is fragrant and anchovies dissolve, about 2–3 minutes; add the red pepper flakes and remove from heat.
2. Cook and assemble: bring a large pot of salted water to a boil and cook the cavatelli until al dente according to package or fresh-pasta timing. Reserve 1 cup (240 ml) pasta cooking water, then drain. Return pasta to the pot or a warm serving pan, pour over the garlic-anchovy oil, add most of the toasted breadcrumbs (reserve a little for garnish), and toss vigorously, adding splashes of reserved pasta water as needed to coat (about 1/4–1/2 cup / 60–120 ml). Stir in the grated Pecorino and chopped parsley, adjust salt and pepper, and serve immediately topped with remaining breadcrumbs and extra cheese.