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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Fresh Herbs