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

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.