Author Notes
The ancients strongly believed in the power of herbs: for hurting or healing, for enchanting or repelling, for life or death. While listening to the Simon and Garfunkel song Scarborough Fair on the radio, I started thinking about the power of the four herbs parsley, sage, rosemary and thyme. This is the recipe that resulted. —ChrisandAmy
Ingredients
-
1 tablespoon
butter
-
3 tablespoons
olive oil, divided
-
1
garlic clove, chopped
-
1/2 cup
panko-style breadcrumbs
-
1/2 pound
bucatini or other long pasta
-
1 tablespoon
chopped fresh sage
-
1 tablespoon
chopped fresh rosemary
-
1 tablespoon
chopped fresh thyme
-
1 teaspoon
kosher salt
-
1/2 teaspoon
freshly ground black pepper
-
1/2 teaspoon
red pepper flakes
-
1/2 cup
chopped fresh parsley
-
1 teaspoon
lemon juice
-
2 tablespoons
grated parmesan cheese
Directions
-
Fill a large pasta pot with water, salt it, and set it over high heat to boil.
-
In a large skillet, melt the butter with one tablespoon of olive oil over medium heat.
-
Add the chopped garlic and stir for one minute, taking care not to burn it.
-
Add the panko and cook, stirring often, about five minutes, until toasted.
-
Transfer the breadcrumb mixture to a separate bowl and set aside, keeping skillet out.
-
Prepare pasta in boiling water according to package directions. When ready to drain, reserve a cup of the pasta water for later.
-
Return the skillet to medium-low heat and add the second tablespoon of olive oil.
-
Stir in the chopped sage, rosemary and thyme, season with salt, pepper and red pepper flakes.
-
Cook for a minute, then add the pasta to the skillet and stir to combine.
-
Add enough of the pasta water to moisten the pasta, then and the last tablespoon of olive oil and toss until coated.
-
Add the chopped parsley, lemon juice, and parmesan and give it a final toss until well combined.
-
Top with the garlic breadcrumbs and enjoy.
See what other Food52ers are saying.