Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 320 g [11 oz] vermicelli (very thin spaghetti)
- 40 g [1.5 oz] dry breadcrumbs
- 3 tbsp olive oil
- 1 onion
- 1 garlic clove
- 1 tbsp finely chopped parsley
- oregano
- salt
- freshly ground pepper
Directions
Finely chop the garlic, slice the onion and gently fry along with the parsley over a medium-low heat for 3-4 minutes in a saucepan with 2 tbsp oil; season with pepper and oregano and remove from the heat.
In a smaller saucepan, toast the dry breadcrumbs in the remaining oil for 1-2 minutes, season with a pinch of salt, remove from the heat and set aside.
Cook the spaghetti "al dente" in plenty of boiling salted water, pour into the first saucepan and stir thoroughly. # Serve the pasta on a large serving dish and sprinkle with the dry breadcrumbs.
This version of Neapolitan pasta is different from the others because it uses dry breadcrumbs, instead of cheese. # This is typical of Southern Italian cooking, especially in the more famous and traditional dishes.