I think this is the pasta equivalent of stone soup. You might think you don’t have anything to make a sauce but if you’ve got some oil, stale bread or breadcrumbs (I keep some in the freezer), garlic and oregano, you can make a tasty dish. If you’re got a bit of cheese to grate over it, even better!
I love using breadcrumbs in gratins and on cutlets but I never thought to add breadcrumbs to pasta. I was looking for a simple pasta dish and stumbled on this in Lidia’s Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most, (affiliate link) one of my favorite Italian cookbooks. The toasted breadcrumbs add a nice texture contrast to the smooth pasta. The book calls for a thick hollow pasta called bucatini but I just used spaghetti. It was quite tasty!