Winter Herb Pasta

Preparation 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. 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. Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes. Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs. 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 › Nutritional analysis provided by Nutrition Data

Preparation 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. 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. Heat remaining 1/4 cup oil in skillet over medium heat until it shimmers, then cook sage, rosemary, and thyme, stirring, 2 minutes. Add pasta, 1/2 cup reserved water, and parsley and toss well. Add more water to moisten if necessary. Serve sprinkled with bread crumbs. 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 › Nutritional analysis provided by Nutrition Data