This recipe came from Peta's The Compassionate Cook cookbook. This dish is deceptively easy, and it's perfect when there's almost nothing in the pantry. But you will be surprised at how tasty it is! The drawback, NOT low-cal!
1 lb. spaghetti, vermicelli, angel hair, or some other long narrow noodle
1/2 c. extra-virgin olive oil
2 cloves garlic, finely minced
1/4 cup finely chopped onion
1 t. salt
freshly ground pepper, to taste
1/2 c. toasted bread crumbs (And you can really do without these. I make this without the crumbs all the time.)
Prepare pasta according to package directions.
Meanwhile, heat olive oil in a medium frying pan over medium heat. Add the garlic and onion, and sauté until soft, about 5 minutes. Season with the salt and pepper.
Drain the pasta, reserving 1/3 c. of the cooking water. Pour the cooking water into the oil sauce, and cook over low heat 1 minute.
Toss the pasta with the oil sauce. Serve each portion sprinkled with bread crumbs, if using.