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 ==
# 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.
Category:Slovenian Appetizers
Category:Oregano Recipes
Category:Vermicelli Recipes
Category:Spaghetti Recipes
Category:Recipes that need photos