Winter Herb Pasta
Source of Recipe
Epicurious
Recipe Introduction
Thanks to Simon and Garfunkel, the fresh herbs in this dish are forever linked. But the folk duo probably never knew how good they are on top of al dente bucatini, a thicker-than-spaghetti hollow noodle.
Makes/Yield: 4-6 servings
Duration: 30 min
Categories: Lunch Italian Vegetarian Winter
List of Ingredients
2 tablespoons unsalted butter
5 tablespoons olive oil, divided
3 garlic cloves, coarsely chopped
1 1/2 cups coarse fresh bread crumbs (preferably from a baguette)
1 pound dried bucatini or spaghetti
2 teaspoons chopped sage
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1 cup chopped parsleyRecipe
1. Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook garlic, stirring, until fragrant and pale golden. Add bread crumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl, reserving skillet.
2. Meanwhile, cook bucatini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain.
3. Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.
4. Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs.
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