3/4 c Extra virgin olive oil
1/4 c Homemade fresh bread crumbs
Salt and pepper to taste
2 bn Italian parsley, chopped; to
-yield 1/2C
1 lb Spaghetti, preferably
-DiCecco
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons
salt.
In a 10-inch to 12-inch sautJ pan, heat olive oil over slow heat. Add bread
crumbs and cook, stirring constantly until golden brown (about 3 to 4
minutes). Remove from heat and sprinkle with salt and pepper and set
aside. Add chopped parsley.
Drop the spaghetti in the boiling water and cook according to package
instructions (8 to 13 minutes) until al dente. Drain in colander and pour
into pan containing bread crumbs. Toss over medium heat until coated and
serve immediately.
This dish gets no cheese! Season only with fresh cracked pepper.
Yield: 4 servings
Yields
1 Servings
