- 2 tablespoons salt
- 4 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into thin slices
- 8 cloves garlic, thinly sliced
- 1 pound spaghettini
- 1/4 cup freshly grated ricotta salata plus 1/2 cup
- 1 bunch fresh oregano, leaves only
- 2 cups fresh breadcrumbs
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat 4 tablespoons oil until almost smoking. Add the onion and garlic and saute until soft and golden brown, about 5 to 6 minutes, and allow to cool.
Drop the pasta in the boiling water and cook according to package directions, until tender yet al dente. Drain and refresh with cool water, and place into a mixing bowl. Combine the onion and garlic with the pasta. Add 1/4 cup ricotta salata and the oregano leaves and toss to mix.
Preheat the oven to 375 degrees F.
Coat the inside of a 3-quart, rounded bundt pan with the remaining 4 tablespoons of oil and coat it with the bread crumbs. Place pasta in the bundt pan and press it in well. Bake in the oven for 20 minutes, carefully turn out onto a plate and serve hot, with extra grated cheese on the side.