Pasta with Golden Onions and Breadcrumbs
This classic Venetian dish typically uses bigoli, a whole-wheat pasta shaped like fat spaghetti. We liked it with regular spaghetti, as well as with bucatini (also called perciatelli), a tubular spaghetti-like shape. The panko topping isn’t traditional, but it adds a welcome crispness, toasted in olive oil and flavored with chopped parsley and lemon zest.
cup extra-virgin olive oil
cup panko breadcrumbs
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