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for the sauce:

• one-quarter cup olive oil
• two garlic cloves, peeled and finely chopped
• three tablespoons fresh parsley, chopped fine
• one sprig fresh rosemary, chopped, about one teaspoon
• three sprigs fresh thyme, two teaspoons
• fresh basil, about one tablespoon, shredded by hand
• salt and freshly ground pepper
• three tablespoons bread crumbs

for the pasta:

• one pound spaghetti

Bring 4-5 quarts of cold water to a heavy boil. Add a couple tablespoons of salt. Add the pasta, stirring it well to get it separated and mixed. Cook to al dente. Reserve a cup of the cooking liquid. Then drain.

While the pasta is cooking, put the olive oil and the garlic in a sauté pan (big enough to hold the pasta) over medium heat. Cook for thirty seconds; add the parsley; cook for thirty seconds; add the rosemary and thyme. Add salt and a little freshly ground pepper. Stir cook for one minute more. Add the basil leaves and stir.

Add the pasta to the sauce. Add the breadcrumbs. Stir to coat. If too dry add some of the reserved liquid. Stir. Cover. Turn up heat to high for one minute. Serve!

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