Fresh Herb Pasta

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bread crumbs

  Dry, grated, plain

  6 oz or 170g

• Sage

  Freshdirect

  2 tablespoon or 4g

• Rosemary

  Fresh

  2 tbsp or 3g

• Thyme

  Fresh

  2 tbsp or 5g

• Parsley

  Raw

  1 cup or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente, reserving about 1 cup of pasta water before draining.
2. In a large skillet over medium heat, melt the butter with one-fourth of the olive oil until the foam subsides.
3. Add the minced garlic and cook, stirring, until fragrant and lightly golden. Stir in the breadcrumbs and toast, stirring occasionally, until evenly golden, about 5 minutes. Transfer crumbs to a bowl; keep the skillet for later.
4. Return the skillet to medium heat and add the remaining olive oil. Stir in the chopped sage, rosemary, and thyme; cook until aromatic, about 2 minutes.
5. Add the drained pasta and most of the reserved pasta water; toss until coated and glossy, adding more water as needed to loosen. Fold in the chopped parsley, season to taste with salt and black pepper, and plate. Finish with the toasted breadcrumbs.