Italian Spaghetti Mollicata with Parmesan, Anchovies, and White Wine (30 Minutes)

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Italian spaghetti Mollicata is a classic pasta dish that brings together the bold flavors of Parmesan cheese, anchovies, and white wine, creating a taste that’s both unique and satisfying.

This dish is a staple in Italian cuisine, known for its delightful blend of savory and aromatic ingredients. The addition of breadcrumbs adds a pleasant crunch, contrasting with the softness of the spaghetti, while fresh parsley provides a burst of color and freshness.

It’s a perfect choice for anyone who enjoys the rich flavors of traditional Italian cooking.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz spaghetti
  • 1/4 cup olive oil
  • 4 anchovy fillets, minced (plus 1 or 2 whole for garnish if desired)
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese, freshly grated
  • Salt and pepper to taste
  • 1/4 cup breadcrumbs, toasted
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook Spaghetti (10 minutes): Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving some pasta water.
  2. Sauté Anchovies and Garlic (5 minutes): In a large skillet, heat olive oil over medium heat. Add the minced anchovy fillets and garlic. Sauté until the anchovies dissolve and the garlic is fragrant.
  3. Deglaze with White Wine (5 minutes): Pour the white wine into the skillet. Let it simmer for a few minutes to reduce slightly.
  4. Combine Pasta and Cheese (5 minutes): Add the cooked spaghetti to the skillet. Toss to coat the pasta with the anchovy and garlic mixture. Add the grated Parmesan cheese, and toss again. If the pasta seems dry, add a little reserved pasta water.
  5. Garnish and Serve (2 minutes): Transfer the spaghetti to serving plates. Sprinkle toasted breadcrumbs over the top and garnish with chopped fresh parsley and additional anchovies if desired.

Notes

For an authentic Italian spaghetti Mollicata, use high-quality anchovy fillets and fresh Parmesan cheese. The anchovies should melt into the oil, creating a rich base for the sauce.

The breadcrumbs should be toasted to a golden brown for the best texture and flavor. This dish is a wonderful way to experience the essence of Italian cuisine in a simple yet flavorful meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 15g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 10mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

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