Provided by Melissa Roberts
Categories Pasta Sauté Christmas Vegetarian Quick & Easy Low Sodium Lunch Rosemary Winter Healthy Sage Thyme Parsley Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.
- 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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