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
olive oil, divided
garlic clove, chopped
bucatini or other long pasta
chopped fresh sage
chopped fresh rosemary
chopped fresh thyme
freshly ground black pepper
red pepper flakes
chopped fresh parsley
grated parmesan cheese
In This Recipe
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.