8 ounces (1/2 pound) uncooked taccole pasta, or other short pasta shape
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
1 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- Marinara or pesto, for dipping
Bring a large pot of water to a boil. Season generously with salt. Cook the pasta until just barely al dente or 2 minutes less than package directions, about 10 minutes.
Meanwhile, preheat the oven to 450 degrees F. Prepare a sheet pan with parchment paper and set aside.
Drain the pasta in a colander, and allow it to sit for a few minutes until all residual water has been absorbed and drained. Add to a large bowl. Drizzle the pasta with olive oil and toss to coat. Sprinkle with the Parmesan cheese, oregano and salt. Toss together until evenly coated.
Arrange the seasoned taccole evenly on the sheet pan in one single layer (some will likely have to overlap - this is okay). Bake on the top rack of the oven until the taccole appears golden brown and crisp, about 20 minutes. Allow to cool on the baking sheet for 5 to 10 minutes before breaking up - they will continue to crisp up on the baking sheet as they cool.
- Serve warm with dipping sauce.