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Pasta cipolle e mollica

17/11/2023

Pasta with onions and breadcrumbs is a simple yet very tasty dish, typical of the humble cuisine of Southern Italy. Here’s how to prepare it.

Ingredients

  • 320 g of pasta (spaghetti or linguine work well)
  • 3 large onions
  • 100 g of bread crumbs (preferably stale)
  • Extra virgin olive oil to taste
  • Salt to taste
  • Black pepper (optional)
  • Chili pepper (optional)
  • 1 clove of garlic
  • Plenty of fresh parsley (optional)

Preparation

  1. Start by finely chopping the onions. Place a pan on the stove with a drizzle of extra virgin olive oil and the garlic clove (whole or crushed, according to your taste). Let the garlic brown and then remove it if you prefer.

  2. Add the chopped onions to the pan and sauté over medium-low heat, stirring occasionally, until they become translucent and soft. If you like, you can also add a pinch of chili pepper.

  3. Meanwhile, in another pan, toast the crumbled bread crumbs until golden brown and crunchy. You can do this with a bit of oil or dry, according to your taste. When ready, set it aside.

  4. Cook the pasta in plenty of salted water following the package instructions to make it al dente.

  5. When the pasta is ready, drain it and save a cup of the cooking water.

  6. Pour the pasta into the pan with the onions, add some of the cooking water to combine and make it creamy.

  7. Plate the pasta, add the toasted breadcrumbs on top, a drizzle of raw oil and, if you like, some freshly chopped parsley.

  8. Serve immediately so the breadcrumbs maintain their crunchiness.

Fun Fact

This is a recipe that follows the spirit of cooking “with what you have.” Onions, always present in household pantries, and breadcrumbs, which were a way to not waste leftover bread, become the main elements of a humble yet extremely flavorful dish. In some variations, there is also a touch of salted anchovies, which melt with the onion sauté, for an additional layer of flavor.