Spaghetti with Toasted Breadcrumbs (Mollica)
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.
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.
Notes
Cook’s note: This recipe relies on reserved pasta water to emulsify the garlic oil into a glossy, clingy sauce. For a vegetarian version, be sure to use a Parmesan-style cheese made without animal rennet, or substitute with a rennet-free hard cheese.