Recipe of the Week: Winter Herb Pasta
Image credit: Romulo Yanes
This is one of those great little recipes that you can make with minimal time and effort. It's the perfect meal to make after a hard day at work. In the time it takes for the pasta to cook you can make a salad and you've got dinner.
Who knew bread crumbs could taste so good? I'm thinking as I write this that you could toss in some chopped walnuts or top it with browned pine nuts if you wanted some protein. You'll notice there isn't any parmesan cheese in this recipe. You can add it if you like, but it really doesn't need it. I will admit to sprinkling some sea salt over it though.
Oh, and feel free to crack out the old Simon and Garfunkle and sing along while you're cooking.Winter Herb Pasta
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
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.
This recipe is from Gourmet Magazine, December 2007