Vermicelli alla carrettiera

Description

 * 4 servings

Ingredients

 * 320 g (11 oz) vermicelli (very thin spaghetti)
 * 40 g (1.5 oz) dry breadcrumbs
 * 3 tbsp olive oil
 * 1 onion
 * 1 garlic clove
 * 1 tbsp finely chopped parsley
 * oregano
 * salt
 * freshly ground pepper

Directions

 * 1) Finely chop the garlic, slice the onion and gently fry along with the parsley over a medium-low heat for 3–4 minutes in a saucepan with 2 tbsp oil; season with pepper and oregano and remove from the heat.
 * 2) In a smaller saucepan, toast the dry breadcrumbs in the remaining oil for 1–2 minutes, season with a pinch of salt, remove from the heat and set aside.
 * 3) Cook the spaghetti "al dente" in plenty of boiling salted water, pour into the first saucepan and stir thoroughly.
 * 4) Serve the pasta on a large serving dish and sprinkle with the dry breadcrumbs.
 * 5) This version of Neapolitan pasta is different from the others because it uses dry breadcrumbs, instead of cheese.
 * 6) This is typical of southern Italian cooking, especially in the more famous and traditional dishes.