Spaghettoni con mollica e pomodoro (spaghettoni wi

Lynnda Cloutier


A true Italian dish. Mom used to make this for Sunday dinner.Source unknown


★★★★★ 1 vote



  • ·
    fine sea salt
  • ·
    4 ounces day old rustic bread, cut into small pieces, about 3 cups
  • ·
    1/2 cup +2 tablespoons extra virgin olive oil
  • ·
    3/4 pounds tomatoes
  • ·
    1 pound spaghetti or spaghettoni
  • ·
    four flat anchovy fillets
  • ·
    one large garlic clove, gently smashed and peeled
  • ·
    1/3 cup finely chopped flat leaf parsley

How to Make Spaghettoni con mollica e pomodoro (spaghettoni wi


  1. heat oven to 425° with rack in middle. Bring a large pot of unsalted water to a boil.
    Spread bread onto a baking sheet; drizzle with 3 tablespoons oil, then sprinkle with 1/4 teaspoons salt and toss to mix. Bake, rotating pan once halfway through, until bread is Golden, about five minutes. Transfer baking sheet to a wire rack to cool, then crushed toasted bread into crumbs; set aside.
  2. Add tomatoes to the boiling water; boil for 30 seconds. Using a slotted spoon, transfer tomatoes to a strainer to drain, reserving pot of boiling water, then drain, peel, quarter, seed and chopped coarsely.
  3. Cook pasta in the boiling water until al dente. Meanwhile, in a large skillet, combine remaining 1/4 cup +3 tablespoons oil, anchovies, and garlic. Heat over medium high heat, stirring and breaking up anchovies with a wooden spoon, three minutes, then stir in tomatoes and parsley and cook one minute more. Remove sauce from heat; remove and discard garlic clove.
  4. When pasta is al dente, drain and transfer to a large serving bowl. Immediately add oil mixture and reserve the bread crumbs; toss together to mix well. Adjust seasoning to taste. Serve at once. Serves 4 to 6.

Printable Recipe Card

About Spaghettoni con mollica e pomodoro (spaghettoni wi

Course/Dish: Pasta
Regional Style: Italian

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