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Pasta con la Mollica

Yields1 ServingPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Pasta con la Mollica is a sweet pasta dish from Molise, Italy. “Mollica” means “crumb” in Italian and breadcrumbs are what gives this pasta dish its characteristic texture, while cooked grape must and raisins add a mild, sweet flavor. Homemade breadcrumbs will give you the best result, and we detail how to make them below. This dish is a fantastic as an appetizer or as a side dish complementing grilled fish or chicken.

Try this particular sweet Pasta con la Mollica and surprise all your guests during holidays!

Pair Recipe with Pasta con la Mollica with:
Chicken Stuffed with Gruyere, Arugula and Prosciutto

Similar Colavita Recipes:
Chocolate Pasta Three Ways
Perciatelli con le Sarde

 1 lb Colavita Spaghetti
 2 cups old bread, cubed
 1 cup raisins, coarsley chopped
 ¼ cup cooked wine must*, plus more for drizzling (*see note)
 ¾ cup roasted hazelnuts, coarsely chopped
 Colavita Extra Virgin Olive Oil
 Kosher salt
1

First make the breadcrumbs.
Heat your oven to 425°F
A sourdough loaf works well for breadcrumbs, but you can use a baguette or other Italian bread.
Place the cubes of bread onto a baking sheet and bake them in the oven for about 20-30 minutes, rotating the baking sheet as necessary. When properly toasted, the breadcrumbs should be a dark, golden brown color and very dry.

2

Allow to cool slightly, and then either pulse the cubes in a food processor to the consistency of crumbs or place them in a large Ziploc bag and pound them into breadcrumbs with a rolling pin.

3

Set aside.

4

Bring a large stock pot of water to boil. Once boiling, salt the water generously and add the Colavita pasta to the pot. Cook until al dente, about 9 minutes, and drain the pasta, reserving 1 cup of the pasta water.

5

Drizzle the cooked pasta with a little Colavita Olive Oil to prevent it sticking together while you prepare the sauce.

6

Add 2 tbsp Colavita olive oil to a large skillet over medium heat.

7

Add your freshly baked breadcrumbs to the skillet, and mix with the olive oil, toasting them in the pan, but also allowing them to absorb the oil.

8

Add the grape must and reduce the heat to low.

9

Add the raisins and mix everything together well with a wooden spoon.

10

Add the cooked pasta to skillet along with 1/3 cup of the reserved pasta water and toss in the pan. If the mixture looks dry, you can add a bit more pasta water, a little at a time.

11

Remove the pasta to a serving dish, garnish with the roasted hazelnuts.

12

Drizzle with a little extra grape must, if desired and serve!