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