- 4 servings
- 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
- freshly ground pepper
- 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.
- 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.
- Cook the spaghetti "al dente" in plenty of boiling salted water, pour into the first saucepan and stir thoroughly.
- Serve the pasta on a large serving dish and sprinkle with the dry breadcrumbs.
- This version of Neapolitan pasta is different from the others because it uses dry breadcrumbs, instead of cheese.
- This is typical of southern Italian cooking, especially in the more famous and traditional dishes.
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