On The Road to Rome - Spaghetini alla Carrettiera

Since I have been attempting to crack the code of a Vegan Angel Food cake (Which I am still working on) it started me thinking about other dishes that can be classified as vegan. This just happens to be one of them. A favorite among the Roman Cart-Drivers (thus the name) who transported wine from the Alban hills into Rome.

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
Kosher Salt
Black Pepper
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.

Mangia!!
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