Categories: Main Dish, Pasta

Ingredients

• 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

Directions

1. Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides.

2. Cook garlic, stirring, until fragrant and pale golden.

3. Add bread crumbs and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl, reserving skillet.

4. 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.

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

6. 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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