Pasta ca' Muddica or Pasta with Breadcrumbs, this is another classic example of cucina povera, or making do with what you have. Just a few simple ingredients for a satisfying dinner that's ready in less than 30 minutes.. Don't forget to pass around the bowl of grated Parmigiano at the table!
Pasta with breadcrumbs or "pasta ca' muddica" as we call it in Sicilian. This is peasant food at it's best! All you need is day old bread, spaghetti, olive oil and grated cheese.
A dish that evokies childhood memories!
Pasta ca' muddica is what my mother made when we were little. These days whenever we visit she goes all out and prepares the Sunday sauce complete with the meatballs, sausage and the stewed meat. Otherwise she feels like she's not feeding us anything worthwhile.
But occasionally, I ask her to make the simple dishes that I enjoyed as a child for my children as well. After all, I'd like for them to be exposed to these traditional meals as well!
At first, my son did not take to this pasta while my daughter loved it. He never liked pasta that was crispy, especially those corners of lasagna that harden in the oven. And here was a pile of little crispy bits of breadcrumbs all over his spaghetti! He soon got past it and now will eat bowls full topped with my mother's hot peppers in oil!
This is the perfect dish to make on those nights when you're in a hurry, As long as you have some day old bread lying around, you're all set to go! I have visions of my mother grating her bread by hand on your typical box grater. Especially on Sundays when she needed fresh breadcrumbs for her meatballs!
Can dry breadcrumbs be used to make this recipe?
To prepare my breadcrumbs, I take a piece of Italian day old bread (crusts removed) and pulse it a few times in the food processor. You don't want fine breadcrumbs but coarse pieces that will brown and crisp up nicely in the olive oil. Dried breadcrumbs will not do here.
I had some bread that was about to go stale the other day so I made a batch of these breadcrumbs. I kept them in the fridge for a few days until I was ready to make this pasta. Alternately, you can freeze your fresh breadcrumbs.
How to make Pasta 'ca Muddica (Pasta with Breadcrumbs):
Bring a large pot of water to a boil. Salt well and cook spaghetti (or pasta of your choice) until al dente.
Meanwhile, heat olive oil in a large skillet and add breadcrumbs. Cook, stirring constantly, until golden and crisp, about 5 minutes. Add freshly ground black pepper, to taste.
If your skillet is large enough, add the cooked spaghetti to the breadcrumbs. Toss to coat. Otherwise you can drain the pasta, return to the pot and stir in the toasted breadcrumbs. Add extra olive oil as needed if the pasta is dry.
Serve with plenty of grated Parmigiano cheese or ricotta salata at the table!
Variations:
This recipe is the simplest version of pasta ca muddica as my mom makes it. However you can definitely vary it by adding one or several of these ingredients:
- Anchovies fillets in oil
- Red pepper flakes, if you enjoy spicy food
- Finely minced garlic: sautéd along with the breadcrumbs
- Toasted, chopped pine nuts
Many readers have told me that they serve this pasta on Christmas Eve or St-Joseph's Day. At our house Pasta ca' Muddica is not associated with a special holiday. We enjoy it as a quick and easy dish any time of year! Let me know how much you love your Pasta ca' Muddica by sharing your photos with me with @mangiabedda or #mangiabedda on Facebook or Instagram. Don't forget to Pin the recipe on Pinterest as well. Buon Appetito!
If you love quick and easy pasta recipes, here are a few more you may like!
- Pasta with Ricotta
- Sicilian Cucuzza with Pasta
- Spaghetti Aglio e Olio with Escarole
- Pasta with Tuna and Peas in a Cream Sauce
- Pasta with Broccoli
- Sicilian Pasta with Creamy Pistachio Sauce
- Pasta with Zucchini and Mushrooms
- Pasta with Chickpeas in Tomato Sauce
- Sicilian Pasta with Anchovies and Breadcrumbs
- Sicilian Pasta with Cauliflower
- Pasta with Potatoes in Tomato Sauce
- Pasta with Potatoes
- Swiss Chard and White Bean Pasta
Ingredients
- 500 grams spaghetti or pasta of your choice
- ½ cup extra virgin olive oil plus more for serving
- 3 cups coarsely grated fresh bread crumbs crusts removed
- lots of freshly ground pepper to taste
- grated ricotta salata or Parmigiano cheese for serving
Instructions
- Bring a large pot of water to a boil. Add salt and cook spaghetti until al dente.
- Meanwhile, heal oil in a large skillet on medium high heat. Add the breadcrumbs and fry, stirring often, until the crumbs are crisp and golden, about 5 minutes. Add freshly ground black pepper, to taste.
- If your skillet is large enough, add the drained spaghetti to the breadcrumbs and toss to coat Alternately, add the breadcrumbs to the drained spaghetti and toss well. If the pasta is too dry stir in a little extra olive oil.
- Serve with plenty of Parmigiano cheese or ricotta salata at the table.
Notes
- Anchovies fillets in oil
- Red pepper flakes, if you enjoy spicy food
- Finely minced garlic: sautéd along with the breadcrumbs
- Toasted, chopped pine nuts
Mr Michael DAntonio
Great!! My mother and grandmother mad this to! She would also mix in the pasta sauce with the pasta and in the sauce and in with the breadcrumbs and back in the oven. That was great to.
She also used broccoli in it! Almost forgot that. She would kill me!!
Nadia
Definitely with the broccoli as well. I recently did that but without the sauce. Anytime I top pasta with crisby breadcrumbs it's a huge hit at our house!
Mr Michael DAntonio
Great!! My mother and grandmother mad this to! She would also mix in the pasta sauce with the pasta and in the sauce and in with the breadcrumbs and back in the oven. That was great to.
Nadia
Hi Michael, I agree, muddica is delicious on any type of pasta and on pizza too. Thanks for sharing!
Lisa
We also ate pasta with broccoli or cauliflower during Lent on meatless Friday’s as kids& still prepare today. Great dish on cold winter nights. We would add some of the hot pasta water, butter& or olive oil, tons of grated Romano cheese- talk about good, simply delicious.
Nadia
Hi Lisa, pasta with broccoli is a staple at our house too! Love your idea of adding some butter and pasta water to this. And lots of Romano cheese is a must! Thanks for your comment!
Tom Di Chiazza
My mother used to make pasta with cauliflower and muddica. The muddica was made with the soft part of the bread and sugar.
Nadia
Hi Tom, my mom's muddica is also made with the soft part but I never heard of the sugar part. Wow, something to try!
Angela Panasci Rosage
I was just thinking the same! My mother made it with a little sugar too. We loved it as kids, haven't thought of it for awhile, just popped into my head and I had to look it up.
Philip Galfano
Hello,
I am just wondering if your mom ever prepared pasta with broccoli,anchovies,raisins,pine nuts and very light tomato sauce.I used to make it myself years ago but I don’t remember the entire process.
If you have any clues,could you share them with me.
Thank you so much
Philip Galfano
mangiabedda@gmail.com
Hi Philip, my mom makes pasta with broccoli all the time but not with the other ingredients you mentioned. I would steam or boil the broccoli until tender. Then saute an onion and garlic, add the broccoli, raisins and pine nuts. I'm guessing the tomato sauce might be prepared separately and then added to the broccoli mixture. This is how I might go about it if I had to guess. Hope this helps!
Philip Galfano
I remember my mom used to make that! I found it delicious 🙂🙂
mangiabedda@gmail.com
It really is delicious! For the longest time, my mom didn't make it and I reminded her about it. My kids finally tried it and they love it so now it's on the menu on a regular basis. Thanks for stopping by my blog Philip!
Marisa
Just today I was wondering why I have not received one of your posts in a long while! This dish is one of those simple yet satisfying and delicious meals!! Have a wonderful week Nadia 🙂
mangiabedda@gmail.com
It truly is Marisa. These traditional recipes need to be preserved!