Spaghetti con la mollicata

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a similar texture with fewer calories.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan rind

Nutritional yeast offers a cheesy flavor without dairy.

anchovies

🥗Healthier: canned tuna

💰Cheaper: canned sardines

Canned tuna provides a similar umami flavor at a lower cost.

cherry tomatoes

🥗Healthier: sun-dried tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are often less expensive and provide a similar taste.

Cook spaghetti in salted boiling water until al dente; reserve some pasta water.

In a large skillet, heat olive oil over medium heat until shimmering.

Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.

Stir in breadcrumbs and cook until golden brown, 3-4 minutes, stirring frequently.

Add anchovies and capers; cook until anchovies dissolve, about 2 minutes.

Toss in cherry tomatoes and cook until softened, about 5 minutes.

Combine the cooked spaghetti with the breadcrumb mixture in the skillet.

Add reserved pasta water as needed to create a light sauce.

Stir in chopped parsley, lemon zest, and season with salt and black pepper to taste.

Serve hot, topped with grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens