Wednesday, November 28, 2007

Winter Herb Pasta

Winter Herb Pasta
From Gourmet Magazine, December 2007

Prep/Cook time: 20 minutes
Serves 4-6

16 oz/450 g Bucatini pasta or (whatever your long twirly favorite is)
2 tbsp unsalted butter
5 tbsp extra virgin olive oil (I think I’d use more next time…I found this dish tasty but dry)
3 large cloves garlic, coarsely chopped
1 ½ cups coarse fresh bread crumbs from a crusty bread like baguette
1 cup pasta water
2 tsp fresh sage, chopped
2 tsp fresh rosemary, chopped
2 tsp fresh thyme leaves, chopped
1 cup parsley, coarsely chopped
Dried chili pepper flakes to taste
Extra olive oil at the table
Freshly grated good Parmesan cheese

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente and drain. Don’t forget to save 1 cup of the cooking water.

2. In the meantime, in a large skillet, heat the oil & butter over medium heat until the foam subsides. Sauté the garlic, just until fragrant and add the bread crumbs tossing frequently until they are golden (about 5 minutes). Transfer to a large serving bowl.

3. Heat the remaining oil over medium heat (I’d add more next time, but be your own guide). When the oil starts to shimmer (i.e. hot but not burning) toss in the sage, rosemary and thyme. Stir for 1-2 minutes to get the wonderful aromas working. Return the pasta, parsley and the cooking water to the pan and toss well. Add the bread crumbs, toss again and add more water if needed.

Serve with Parmesan cheese, dried chili flakes for some heat and I think next time I’ll also try some anchovies to the herbs when they’re cooking.

I know the leftovers will make a great frittata this week!

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