Winter Herb Pasta

Ingredients

• 1.5 cups coarse bread crumbs fresh (preferably from a baguette)
• 1 pound bucatini pasta dried
• 3  garlic cloves coarsely chopped
• 5 tablespoons olive oil divided
• 1 cup parsley chopped
• 2 teaspoons rosemary chopped
• 2 teaspoons sage chopped
• 2 teaspoons thyme leaves chopped
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• pot

Directions

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.
2. Add bread crumbs and cook, stirring occasionally, until golden, about 5 minutes.
3. Transfer to a bowl, reserving skillet.
4. 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.
5. Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.
6. Add pasta, 1/2 cup reserved water, and parsley and toss well.
7. Add more water to moisten if necessary.
8. Serve sprinkled with bread crumbs.
9. Nutrition Data