Winter Herb Pasta

Name: Winter Herb Pasta
Yield: Makes 4 to 6 (main course) servings
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 parsley

Melissa RobertsMakes 4 to 6 (main course) servingsSource

pasta bucatini spaghetti parsley side dinner nut free vegetarian weeknight meals 30 minutes or less easy simmer winter gourmet

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 parsley

Method

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.

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.

Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.

Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs.