6 Servings 30 min Cook
5 Tbsp Olive Oil
16 Oz Spaghetti
2 Tsp Sage
2 Tbsp Butter
3 Clove Garlic
1 1/2 Cup Bread Crumbs
2 Tsp Rosemary
2 Tsp, ground Thyme
1 Cup Parsley
Chop garlic cloves coarsely.
Chop sage, rosemary, thyme and parsley.
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.