Do a minced of garlic and onion, heat them in a pan on low heat with plenty of olive oil. We need abundant oil because than we need to cook there the pasta. As soon as the minced is cooked enough, turn off the heat, add the oregano and set aside. Be careful to add the oregano when the heat is off otherwise it will be bitter to the taste.
Sauté the breadcrumbs in a pan with a little bit of oil, as long as it will be well toasted.
Meanwhile, Cook the Spaghetti Chitarrone Filotea in plenty of salted boiling water for 5 minutes. Drain the egg pasta well and pour them into the pan along with the toasted breadcrumbs and the onion and garlic minced. Sautè the pasta quickly and serve immediately. If you like, sprinkle with oregano and enjoy!
Una curiosità: alcuni chiamano questo piatto “gli spaghetti dei cornuti”, data la velocità di preparazione adatta a quando si ha poco tempo a disposizione per cucinare!