This pasta is traditionally from southern Italy. My family has it every Palm Sunday! It comes together in just 15 minutes making it one of the easiest pasta dishes of all time.
We typically use cavatelli but you can really use any pasta you like. One thing to remember is the type of bread should be from a loaf of rustic italian bread, and it should be somewhat old, just soft enough to be able to pull apart the center.
Pasta con Mollica e Noci (Breadcrumbs and Walnuts)
Ingredients
- 6 tbsp olive oil
- 1 clove garlic
- 2 cups torn day old bread
- 1 cup walnuts chopped
- Salt to taste
- Red pepper flakes to taste
- Cavatelli pasta for 6 portions
Instructions
- Prepare the bread. Using day old rustic italian bread, tear the inside portion (not the hard crust) into small pieces. The bread should be quite dry. Set aside.
- Bring a pot of salted water to boil.
- Meanwhile, heat the olive oil and garlic in a pan over low-medium heat.
- Remove garlic clove. Add the breadcrumbs to the pan and fry for a few minutes.
- Add the chopped walnuts and cook until it is all toasted and golden brown. Add salt and red pepper flakes to taste.
- Cook the pasta. Transfer with a slotted spoon to the pan. Toss in the breadcrumbs. Add a little bit of pasta water if it seems too dry.
- Serve immediately.