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Vermicelli alla carrettiera

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Description Edit

  • 4 servings

Ingredients Edit

Directions Edit

  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.

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