When the pantry looks bare, Spaghetti with Toasted Breadcrumbs (Spaghetti con Mollica) delivers big Italian comfort from humble ingredients. The focus keyword—spaghetti with toasted breadcrumbs—captures this dish’s magic: golden, garlicky crumbs (mollica) that crackle over silky spaghetti glossed in garlic-and-chile oil. It’s fast, frugal, and unbelievably satisfying—proof that weeknight pasta doesn’t need cream or meat to feel luxurious.
Ingredients
| Component | Ingredient | Amount/Quantity |
|---|---|---|
| Pasta & Sauce | Spaghetti | 1 lb (450 g) |
| Olive oil, divided | 1/2 cup total | |
| Garlic, thinly sliced | 4–6 cloves | |
| Red pepper flakes | 1/2 tsp (to taste) | |
| Fresh parsley, chopped | 1/4 cup | |
| Parmesan, finely grated (plus extra to serve) | 1/2 cup | |
| Salt & freshly ground black pepper | to taste | |
| Crispy Breadcrumbs (Mollica) | Panko breadcrumbs (best crunch) | 1 cup |
| Olive oil | 2 tbsp | |
| Garlic, minced (optional) | 1 small clove | |
| Garnish | Extra Parmesan | as desired |
| Extra chopped parsley | as desired | |
| Fresh thyme sprigs | a few |
Cook’s note: This recipe relies on reserved pasta water to emulsify the garlic oil into a glossy, clingy sauce.
Timing
- Prep: ~10 minutes (slice garlic, chop parsley, measure)
- Cook: ~15–18 minutes (breadcrumbs 3–5; pasta 8–10; sauce 3–5)
- Total: ~25–30 minutes (quicker than most creamy pastas and perfect for weeknights)
Step-by-Step Instructions
Step 1: Make the Crispy Breadcrumbs (Mollica)
Add 2 tbsp olive oil to a cold large skillet; set over medium heat. Stir in 1 cup panko and the optional minced garlic. Toast, stirring constantly, 3–5 minutes until deep golden and fragrant—watch closely, they can burn fast. Transfer immediately to a bowl to stop the cooking; set aside.
Tip: Season the crumbs with a pinch of salt and pepper now so they pop on the finished pasta.
Step 2: Cook the Pasta
Bring a large pot of water to a rolling boil. Salt generously (it should taste like the sea). Add spaghetti and cook to al dente per package directions. Before draining, reserve at least 1 cup of starchy pasta water.
Tip: Set a measuring cup in the colander so you can’t forget to catch that liquid gold.
Step 3: Make the Garlic-and-Oil Sauce
Wipe out the breadcrumb skillet. Add 1/2 cup olive oil and sliced garlic to the cold pan; turn heat to medium-low. Gently cook 3–5 minutes, swirling, until the garlic is pale gold and fragrant (not brown). Stir in red pepper flakes; cook 30 seconds. Turn off heat to prevent scorching.
Tip: Starting in a cold pan prevents bitter, burnt garlic and infuses the oil evenly.
Step 4: Combine & Serve
Drain spaghetti and add directly to the skillet with the garlic oil. Turn heat to medium. Add 1/2 cup reserved pasta water, Parmesan, and parsley. Toss vigorously 1–2 minutes until the oil and water emulsify into a light, glossy sauce that coats the strands. Splash in more pasta water if it seems tight. Fold in half of the crispy breadcrumbs.
Plate immediately into warm bowls; top with remaining crumbs, extra Parmesan, a grind of black pepper, and thyme sprigs.
Tip: Serve right away—the crumbs are at peak crunch in the first few minutes.
Nutritional Information (per serving; 1 of 6, estimates)
- Calories: ~560 kcal
- Protein: ~18 g
- Carbohydrates: ~72 g (Sugars ~3 g)
- Fat: ~22 g (Saturated ~5 g)
- Fiber: ~3–4 g
- Sodium: varies by salt/cheese (approx. 450–600 mg)
Estimates based on standard spaghetti, olive oil, panko, and Parmesan; actual values vary by brand and portion.
Healthier Alternatives
- Whole-grain swap: Use whole-wheat spaghetti for extra fiber; add an extra splash of pasta water to help the sauce cling.
- Lighter oil: Reduce olive oil to 6–7 tbsp total; offset richness with a teaspoon of lemon zest in Step 4.
- Gluten-free: Use GF spaghetti and GF panko (or pulse toasted GF bread into coarse crumbs).
- Dairy-free: Replace Parmesan with nutritional yeast + a pinch of miso for savory depth.
- Add protein: Toast anchovy fillets in the oil with garlic (they melt and add umami) or top with toasted pine nuts.
Serving Suggestions
- Green on the side: A crisp salad with lemon vinaigrette or garlicky sautéed greens balances the richness.
- Citrus lift: Finish plates with a kiss of lemon zest and a squeeze of juice for brightness.
- Make it a spread: Pair with roasted broccoli, marinated olives, and focaccia for an effortless pasta night.
- Wine pairing: A zesty Pinot Grigio or Vermentino complements the garlic and heat.
Common Mistakes to Avoid
- Burning the garlic: It turns bitter. Solution: Start in a cold pan; pull it pale gold, not brown.
- Soggy breadcrumbs: They lose crunch if added too early. Solution: Fold in half the crumbs, reserve half for topping at the table.
- Skipping pasta water: The sauce won’t emulsify. Solution: Reserve at least 1 cup before draining.
- Under-salting the water: Pasta will taste flat. Solution: Salt water generously; adjust at the end with cheese and pepper.
- Overcooking pasta: It keeps cooking in the pan. Solution: Drain at firm al dente.
Storing Tips
- Refrigerate: Store leftovers up to 3 days in an airtight container. Keep extra crumbs separate if possible.
- Reheat: Skillet over medium-low with a splash of water to re-emulsify; add fresh crumbs on top to restore crunch.
- Freezing: Not ideal (crumbs soften, pasta texture suffers). If needed, freeze sauce-less pasta and fresh crumbs separately, then combine after reheating.
Conclusion
Spaghetti with toasted breadcrumbs (mollica) turns pantry staples into something elegant: glossy, garlicky strands crowned with audibly crisp crumbs. It’s quick, budget-friendly, and deceptively luxurious—an aglio-e-olio moment with texture. Cook it once and you’ll keep panko in your cupboard forever. Make it tonight and tell me if you’re Team Extra Crumbs or Team Extra Parm! Don’t forget to rate the recipe and subscribe for more simple, crave-worthy pastas.
FAQs
Q1. Can I use regular breadcrumbs instead of panko?
Yes. Panko stays lighter and crunchier, but homemade coarse crumbs from day-old bread are excellent. Toast to deep golden for best flavor.
Q2. What can I use instead of Parmesan?
Try Pecorino Romano (saltier, sharper). For dairy-free, use nutritional yeast and a tiny pinch of white miso for savory depth.
Q3. How spicy is this?
With 1/2 tsp red pepper flakes, it’s gentle heat. Adjust to taste, or warm the flakes in oil longer for a bigger kick.
Q4. Can I add vegetables?
Absolutely—blistered cherry tomatoes, roasted broccoli, or wilted spinach fold in beautifully at Step 4.
Q5. My sauce looks oily—how do I fix it?
You need more pasta water + vigorous tossing to emulsify. Add 1–2 tbsp at a time, toss, and watch it go glossy and cohesive.
Spaghetti with Toasted Breadcrumbs (Mollica)
Equipment
- Large Skillet
- Large pot
- Colander
- Measuring cup
- Tongs
Ingredients
Pasta & Sauce
- 1 lb spaghetti 450 g
- 1/2 cup olive oil, divided total; see steps
- 4–6 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan, finely grated plus extra to serve
- salt & freshly ground black pepper to taste
Crispy Breadcrumbs (Mollica)
- 1 cup panko breadcrumbs best crunch
- 2 tbsp olive oil
- 1 small clove garlic, minced (optional)
Garnish
- extra Parmesan as desired
- extra chopped parsley as desired
- fresh thyme sprigs a few
Instructions
- Make the Crispy Breadcrumbs (Mollica)
Add 2 tbsp olive oil to a cold large skillet; set over medium heat. Stir in 1 cup panko and the optional minced garlic. Toast, stirring constantly, 3–5 minutes until deep golden and fragrant—watch closely, they can burn fast. Transfer immediately to a bowl to stop the cooking; set aside.
Tip: Season the crumbs with a pinch of salt and pepper now so they pop on the finished pasta. - Cook the Pasta
Bring a large pot of water to a rolling boil. Salt generously (it should taste like the sea). Add spaghetti and cook to al dente per package directions. Before draining, reserve at least 1 cup of starchy pasta water.
Tip: Set a measuring cup in the colander so you can’t forget to catch that liquid gold. - Make the Garlic-and-Oil Sauce
Wipe out the breadcrumb skillet. Add 1/2 cup olive oil and sliced garlic to the cold pan; turn heat to medium-low. Gently cook 3–5 minutes, swirling, until the garlic is pale gold and fragrant (not brown). Stir in red pepper flakes; cook 30 seconds. Turn off heat to prevent scorching.
Tip: Starting in a cold pan prevents bitter, burnt garlic and infuses the oil evenly. - Combine & Serve
Drain spaghetti and add directly to the skillet with the garlic oil. Turn heat to medium. Add 1/2 cup reserved pasta water, Parmesan, and parsley. Toss vigorously 1–2 minutes until the oil and water emulsify into a light, glossy sauce that coats the strands. Splash in more pasta water if it seems tight. Fold in half of the crispy breadcrumbs. Plate immediately into warm bowls; top with remaining crumbs, extra Parmesan, a grind of black pepper, and thyme sprigs.
Tip: Serve right away—the crumbs are at peak crunch in the first few minutes.
