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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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 |
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. 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.
5. Per serving, based on six servings: 446 calories, 17g fat (4g saturated), 10mg cholesterol, 88mg sodium, 63g carbs, 3g fiber,11g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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