Spaghetti Alla Carrettiera (Thin Spaghetti With Breadcrumbs) Recipe #309164
Apparently this dish is named in honour of a carters wife, who travelled everyday to Rome from the countryside with her donkey laden with fruit, vegetables and wine. I don't know how true that is, but it’s a good simple dish made with humble ingredients, and it’s delicious.
Spread the topping over the base, and leave to go cold.
When cold, cut into fingers and serve.
by Noo
20 min | 10 min prep
SERVES 4
- 12 ounces thin spaghetti
- 5-6 tablespoons olive oil
- 1 small onion, chopped finely
- 2 garlic cloves, chopped finely
- 1 teaspoon salt
- 1 pinch oregano
- fresh ground black pepper
- 1 ounce butter
- 5 tablespoons breadcrumbs
- 2 ounces finely chopped parsley
- Cook the pasta according to instructions until al dente.
- Heat 3 tbsp of oil in a frying pan and sauté the onion, garlic and parsley until lightly coloured. Add the salt oregano and plenty of pepper.
- At the same time, heat the remaining oil and butter in a small frying pan and sauté the breadcrumbs until golden.
- Drain the pasta and pour over the parsley/oil sauce then sprinkle with breadcrumbs and serve.
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5 stars