I sometimes use Leeks instead of Shallots or Onion or throw in some red pepper flake and a few chopped tomatoes but the basic recipe is the same. Beware of the label on your Panko. I use Kikkoman or Ian's, both of which have extremely simple ingredient lists -- Wheat Flour, less than 2% of the following, Evaporated Cane Juice, Yeast, Soybean oil, Salt -- Most regular bread crumbs have a bunch of additives as well as eggs, butter, Buttermilk or milk solids in them. Progresso, my fav, is in this group. The Italian, Regular and Garlic & Herb all contain dairy ingredients. So does the Parmesan, of course, but I think that kind of goes without saying.. ;)
Spaghettini alla Carrettiera
3 oz (6 TB) Olive Oil; plus a little extra for tossing the panko
1 Large Onion or 2 Shallots; minced
2-3 cloves of garlic; minced
2 TB Flat-Leaf Parsley; Finely chopped
1 tsp Dried Oregano -or- 1 TB fresh Oregano
3 1/2 TB Panko
16 oz Spaghettini
Bring a large pot of water to a boil, then salt the water.
Preheat oven to 350 degrees
Heat Olive Oil in a large saute pan over medium heat.
Add Onion, Garlic, Parsley, and Oregano; saute until translucent; seasoning with Kosher Salt and Pepper to taste.
Meanwhile, toss Panko with a drizzle of Olive oil then toast in the oven for about 7 minutes; tossing twice.
Drop the Spaghettini and boil until al dente (about 6-7 minutes)
When the sauce is done, remove from the flame.
When Panko is toasty brown, remove it from the oven.
Drain the pasta and toss with the sauce in a warm bowl.
Serve with a sprinkling of Toasted Panko and a sprig of Parsley.