- 2 tablespoons [30 mL] freshly chopped parsley
- 2 tablespoons [30 mL] freshly chopped chives
- 1/2 cup [125 mL] chopped capers
- 2 tablespoons [30 mL] olive oil
- 2 tablespoons [30 mL] broth
- 1/2 cup [125 mL] bread crumbs
- 1 tablespoon [15 mL] oregano
- 1 pound [454 g] spaghetti
- 1 cup [225 g] grated Pecorino or Romano cheese
- Salt and pepper, to taste
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- Mix together chopped parsley, chives and capers into a bowl; reserve.
- Stir in olive oil and broth; leave to macerate.
- Meanwhile, boil spaghetti into salted boiling water until 'al dente'.
- Brown bread crumbs already mixed with oregano, stiring, into a non-stick frypan [without any fat].
- Drain done spaghetti; transfer back into casserole and mix in reserved fine herbs and capers mixture.
- Salt, pepper and transfer into a warm serving bowl.
- Sprinkle all over with browned seasoned bread crumbs and grated Pecorino or Romano cheese.
- Serve immediately.
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