Recipe by Noo
Apparently this dish is named in honour of a carters wife, who travelled everyday to Rome from the countryside with her donkey laden with fruit, vegetables and wine. I don't know how true that is, but it's a good simple dish made with humble ingredients, and it's delicious.
Top Review by Engrossed
Very good! I weighed the pasta (spaghetti rigati) and parsley...the parsley ended up being one bunch without stems. I made this as directed with double the garlic and 6 tbsp total olive oil. I tossed everything together. This tasted really good but was a bit dry...my Hubby added extra oil and parmesan to his serving. I served it with chicken strips tossed in Greek seasoning on top.
- 12 ounces thin spaghetti
- 5 -6 tablespoons olive oil
- 1 small onion, chopped finely
- 2 garlic cloves, chopped finely
- 1 teaspoon salt
- 1 pinch oregano
- fresh ground black pepper
- 1 ounce butter
- 5 tablespoons breadcrumbs
- 2 ounces finely chopped parsley
Directions See How It's Made
- Cook the pasta according to instructions until al dente.
- Heat 3 tbsp of oil in a frying pan and sauté the onion, garlic and parsley until lightly coloured. Add the salt oregano and plenty of pepper.
- At the same time, heat the remaining oil and butter in a small frying pan and sauté the breadcrumbs until golden.
- Drain the pasta and pour over the parsley/oil sauce then sprinkle with breadcrumbs and serve.