Winter Herb Pasta

Winter Herb Pasta

Thanks to Simon and Garfunkel, the fresh herbs in this dish are forever linked. But the folk duo probably never knew how good they are on top of al dente bucatini, a thicker-than-spaghetti hollow noodle.IngredientsMakes 4 to 6 (main course) servings2 tablespoons unsalted butter5 tablespoons olive oil, divided3 garlic cloves, coarsely chopped1 1/2 cups coarse…

recipe image

Thanks to Simon and Garfunkel, the fresh herbs in this dish are forever linked. But the folk duo probably never knew how good they are on top of al dente bucatini, a thicker-than-spaghetti hollow noodle.

Ingredients

Makes 4 to 6 (main course) servings

2 tablespoons unsalted butter

5 tablespoons olive oil, divided

3 garlic cloves, coarsely chopped

1 1/2 cups coarse fresh bread crumbs (preferably from a baguette)

1 pound dried bucatini or spaghetti

2 teaspoons chopped sage

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

1 cup chopped parsley

Step 1

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.

Step 2

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.

Step 3

Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes.

Step 4

Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs.

Nutrition Per Serving

Per serving

based on six servings: 446 calories

17g fat (4g saturated)

10mg cholesterol

88mg sodium

63g carbs

3g fiber

11g protein (nutritional analysis provided by Nutrition Data)

[See Nutrition Data’s complete analysis of this recipe](http://www.nutritiondata.com/facts-C00036Winterqq0Herbqq0Pasta-03E203W-02Q21Ga-084308D-0Po11Vh-03E303c-04q40dS-03E3029-00o303M-01c20eX.html?mbid=HDEPIl) ›

#### Nutritional analysis provided by Nutrition Data

How would you rate Winter Herb Pasta?

  • Made this with a ton of changes, so didn’t rate. Feel free to skip, but thought I’d share. I started with bacon, wiped the skillet clean, then made the breadcrumbs. Used oregano instead of sage and didn’t have parsley. After herbs cooked, I added some white wine and chicken stock to the pan, let it reduce a lot. Tossed with pasta, topped with pecorino, crumbs, and bacon. Breadcrumbs are definitely the star here!

  • This is just ok. Used whole wheat
    fettucine. You don’t need very much of
    the pasta water at all – too much will
    make it soggy and watery. I also used
    about a third of the breadcrumbs. More
    would have been overwhelming. Good way
    to use up extra fresh herbs.

  • I thought it definitely needed salt
    (though my wife disagreed) and it was
    easy enough to add.
    I did add a pinch or two of crushed
    red pepper to the oil as it heated
    before adding the herbs because I
    like that kind of thing.
    I’m happy to have this recipe in my
    collection.

  • sounds yummy

  • This recipe was
    disappointing. It
    was bland, and I
    felt like someting
    was missing. I
    have since decided
    that salt was
    missing, and
    possibly some other
    spices (maybe chili
    powder) to give it
    a little kick. I
    added lots of
    vegetables, and
    that made it
    better. I would
    definitely make it
    again because it
    could be amazing
    with a few changes.

  • Did not like at
    all…my family loves
    pasta (all types) but
    this was not good.

  • Do yourself a favor and make the fresh breadcrumbs. They make a wonderful difference.

  • I had very good luck
    with this dish, but
    I did some
    alterations based on
    some of the comments
    here. I added
    slightly more garlic
    and spices than
    called for. Also,
    there is no salt in
    this recipe, so I
    added at the end to
    taste. Bread crumbs
    did not remain
    crunchy once I added
    the reserved pasta
    water. Overall I am
    very pleased with
    this recipe. It is a
    simple, rich, and
    hearty dish loaded
    with savory flavors
    from the fresh
    herbs.

  • This has become my
    new standby recipe
    if I get home late
    from work, since it
    is so quick to make
    and I usually have
    all the ingredients
    on hand. I have the
    first 3 herbs
    growing in my window
    garden and if I
    don’t happen to have
    any fresh parsley,
    it is okay without
    it. The key is the
    bread crumbs sauted
    with the garlic. We
    eat a lot of fresh
    french baguettes,
    which go stale in a
    day so I save the
    crumbs for this
    recipe. I have used
    panko for
    substitution and it
    works okay. Don’t
    leave out the
    cooking water at the
    end, it is too dry
    without it.
    I always keep a
    block of good
    parmesan (I mean
    GOOD parmesan, not
    the tasteless
    mass-produced stuff
    they sell in most
    groceries) in the
    fridge and it adds
    nice flavor to this
    dish.

  • Horrible recipe –
    breadcrumbs on
    pasta? A messy and
    labor-intesive
    recipe with a
    completely bland
    result.

  • I used really fresh herbs
    and bread crumbs made
    from homemade bread,
    and it was delicious – I
    think in a dish so simple,
    the quality of the
    ingredients matters. Be
    generous with the garlic,
    herbs and salt and you’ll
    have no trouble with
    blandness, but in this
    case I don’t think the
    flavors are intended to
    knock you over.

  • I get most of my recipes
    from Epicurious and I
    have never been let down
    until now. The
    ingredients smelled
    delicious while
    cooking…but when
    served, it lacked any sort
    of flavor. The bread
    crumbs absolutely killed
    it – no clue why it called
    for a cup and a half. I
    made it in the first place
    because it called for
    garlic — but all the garlic
    got lost in the
    crumbs…which barely
    made it into the pasta at
    the end (because there
    was so much!). My
    husband and I were
    laughing at how awful it
    was. As a result of the bread crumbs, it tasted like fuzzy pasta. We tossed it
    and ended up eating
    pizza and cookies for
    dinner. It was a waste
    of time and money.

  • Bland if you follow the directions exactly, but add red chile flakes and fresh shrimp. Used half the butter, only 4 tbsp of oil, and did not add water from pasta. Topped with asiago cheese. Much better!

  • This was pretty good. The pasta you use is fun to eat. It’s bigger than traditional spaghetti, so that makes it different. I made sure to season it enough. Good in a pinch. Also, I used Ians’s Panko instead of breadcrumbs. Yum!

  • I was disappointed by how bland it tasted.. The herbs lacked any punch, perhaps I should have doubled the amount of herbs or added some fresh rather than cooked in the oil.

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