Spaghetti with Toasted Bread Crumbs, Oregano and Italian Parsley

Ingredients

• 4 cup extra virgin olive oil
• 1/4 cup homemade fresh bread crumbs
• Salt and pepper to taste
• 2 bunches Italian parsley, chopped to yield 1/2 cup
• 1 pound spaghetti, preferably DiCecco

Directions

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 10-inch to 12-inch saute pan, heat olive oil over slow heat. Add bread crumbs and cook, stirring constantly until golden brown (about 3 to 4 minutes). Remove from heat and sprinkle with salt and pepper and set aside. Add chopped parsley.

Drop the spaghetti in the boiling water and cook according to package instructions (8 to

13 minutes) until "al dente". Drain in colander and pour into pan containing bread crumbs. Toss over medium heat until coated and serve immediately.

This dish gets no cheese! Season only with fresh cracked pepper.