Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
Traditionally, half a century ago in southern Italy, poor people could not afford expensive cheeses from other regions of Italy such as parmigiano-reggiano, so they tossed their spaghetti with fried bread crumbs. Maybe you don’t need to be so economical, but the tastes are marvelous and you may find yourself using fried bread crumbs more often in your cooking.
Yield: Makes 4 servings
Preparation Time: 20 minutes
3/4 pound spaghetti
3/4 cup frozen peas or fresh peas
1/4 cup extra-virgin olive oil
1/2 cup fresh bread crumbs
1 tablespoon dried oregano
Salt and freshly ground black pepper to taste
1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. After a few minutes add the peas. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
2. Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, oregano, and salt and pepper and cook until crispy, stirring, 4 minutes. Turn the heat off and set aside.
3. Transfer the pasta to a serving bowl and toss with the peas and bread crumb mixture. Serve without cheese.
Posted: 12/23/2006
