Winter Herb Pasta

Ingredients

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Spaghetti

  Dry, unenriched

  16 oz or 454g

• Sage

  Spices, ground

  2 tsp or 1g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  3 clove or 9g

• Bread crumbs

  Dry, grated, plain

  1 ½ cup or 162g

• Rosemary

  Fresh

  2 tsp or 1g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Parsley

  Raw

  1 cup or 60g

Directions

1. Chop garlic cloves coarsely. Chop sage, rosemary, thyme and parsley.
2. 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.
3. 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.
4. Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.
5. 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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