|CLASSIC pasta||spaghetti with fresh herbs|
This is a simple and flavorful combination,
with wonderful aromas. Obviously perfect when all the fresh herbs come
into season. Ready in minutes. "Parsley, sage, rosemary and thyme" --
minus sage, add basil.
for the sauce:
for the pasta:
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!