Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Pasta mollicata Pasta mollicata Pasta mollicata (pasta with breadcrumbs) is a traditional Basilicata dish that is prepared all over the South of Italy. Compared to other pasta recipes, it is considered a "poor dish” because it is not prepared with many ingredients. Pasta mollicata is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with extra-virgin olive oil and a bit of lard. A chopped tomato is then added to this mixture and everything is cooked on high heat for several minutes. Afterwards, some breadcrumbs and some crumbled crust of stale bread are added in