Ingredients
Units
Scale
- 1 lb. thin spaghettini
- 1 tsp. salt for the pasta
- 3/4 cup extra virgin olive oil
- a small onion, finely chopped
- 4 garlic cloves, minced
- 1/2 tsp. salt
- 1 pinch oregano
- 1/4 tsp. freshly cracked black pepper
- 1–1/2 cups seasoned and dried breadcrumbs
- 1 Tbsp. butter
- 1/4 cup freshly grated parmesan cheese
- 1/4 tsp. dried red chili pepper flakes (pepperoncini)
- small fresh basil leaves and shaved parmesan to garnish
- 1/4 cup basil pesto (homemade or store-bought) to pass around and offer to guests to mix into their pasta if desired.
Instructions
- Cook the pasta in a large pot of boiling, salted water (1-1/2 tsp), until AL DENTE.
- Drain, reserving 1 cup of the pasta water.
- Gently heat 3 Tbsp. of olive oil in a large, heavy frying pan over medium (do not burn).
- Add the onion and garlic. cooking until fragrant, about a minute or two (do not burn).
- Mix in another 1/2 tsp. salt and the oregano, black pepper, and red chili pepper flakes.
- Remove from the heat and set aside.
- In the same frying pan, add the remaining olive oil and butter and gently heat on medium.
- Add the breadcrumbs and cook until toasted golden brown and fragrant, stirring frequently so they do not burn, about 2 – 3 minutes.
- Turn off the stove burner.
- Mix into the toasted breadcrumbs: the sauteed garlic, onion, oregano, chili pepper, salt and pepper mixture.
- Mix in the parmesan cheese.
- When the pasta is finished cooking, toss the pasta into the frying pan with the breadcrumb mixture gently tossing to coat the pasta evenly.
- Add some reserved pasta water OR olive oil if needed to loosen the pasta, adding about 1/4 cup at a time until your preferred consistency is achieved (I used a whole cup of the reserved pasta water and another 1/4 cup of extra virgin olive oil.
- Transfer to a large pasta platter and garnish with basil leaves and shaved Parmesan cheese.
- Offer basil pesto to guests to add to their pasta if desired.