Simon & Garfunkle Pasta

I just tried this Gourmet Magazine dish called Winter Herb Pasta. It was easy to make and a BIG hit with the kids. I’m forever calling it Simon & Garfunkle Pasta now, because it uses (big surprise) parsley, sage, rosemary and thyme.

Not terribly original, but you’ll thank me six months from now when you are killing yourself trying to think of a quick dinner idea and you’ll say to yourself, “Why don’t I make that Yummy Mummy dish that sounded so good!…Now, what were the herbs in that? Hmmm…”

Remember when you thought these guys were hot? Love the hat, Paul.

And then, you'll think of Paul Simon with all that 1960's hippie hair and mustache and Scarborough Fair will pop into your head and the familiar strains of Simon and Garfunkle will flood your ears and you’ll start humming and you’ll know what to make. You'll also curse me at three in the morning when you are still singing that damn song...but at least you'll have eaten well.

Let's just remember them this way, shall we?

This pasta was a big hit with the kids (mine and Lucy’s friend, Hidaya from down the hall). If your kids haven’t been introduced to lots of herbs, this is a great intro because it combines new tastes with the familiar, noodle-sucking, fun of bucatini (or a very thick spaghetti).

This dish is a sophisticated enough meal for an adult lunch or dinner and quick enough for a weeknight supper. The mixture of Simon & Garfunkle herbs is a lovely and delicate surprise and a great change from the usual ways of preparing spaghetti. And don't get me started on the deliciously oily, toasted bread crumbs on top - they give the pasta a crunch that makes the dish special and memorable.

Also, Gourmet doesn’t lie – this dish is 30 minutes active time (if you chop the herbs and do the bread crumbs ahead, you can do it in half the time!)

Xxxooo YM

Winter Herb Pasta

Makes 4 to 6 (main course) servings

Ingredients

2 tablespoons unsalted butter
5 tablespoons olive oil, divided
3 garlic cloves, coarsely chopped
1 1/2 cups coarse fresh bread crumbs (preferably from a baguette, but if you don't have enough bread on hand, you can supplement with some good quality bread crumbs)
1 pound dried bucatini or thick spaghetti
2 teaspoons chopped sage
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1 cup chopped parsley

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.