This pasta is very simple to cook. I was curious about it in the first place for the presence of breadcrumbs. I’ve never known about this kind of pasta before. When I was browsing my book on Italian cuisine, I came across the recipe and, realizing it was so simple to cook this, i decided to make it right away.
This recipe is rather classic. The original one cooks with only onion, garlic and toasted breadcrumbs. However, there are other varieties originated from the basic recipe. So I cooked the variety with tomatoes as I preferred the pasta with some sauce (this is the influence of enjoying a meal with soup in a typical Vietnamese meal). There’s nothing to regret that I cooked this pasta. It was really good and we had a wonderful dinner.
Ingredients: (serves 4)
- 1 large onion, finely chopped
- 4-5 garlic cloves, finely chopped
- 3 tbs chopped parsley
- 90ml (1/3 cup) olive oil
- 1 tsp dried oregano
- 6 tomatoes, peeled and chopped
- 3/4 tsp crushed fresh chili
- salt, pepper
- 4 tbs breadcrumbs
- 400-500g spaghetti
- Fry the onion, garlic and parsley with oil, season with salt and pepper. Cook over medium heat until the mixture is pale golden.
- Add the tomatoes and chili, stirring well. Cook for 10-15 minutes until the sauce is slightly thickened.
- Toast the breadcrumbs with some drops of olive oil until golden.
- Cook the spaghetti until al dente. Drain and toss in tomato sauce and toasted breadcrumbs.
- Serve hot.