This delicious pasta recipe is from Gourmet magazine; the brussels sprouts are adapted from Mark Bittman’s recipe in the New York Times Sunday Magazine.
Winter Herb Pasta
- 2 TBS unsalted butter
- 5 TBS olive oil, divided
- 3 garlic cloves, chopped
- 1 1/2 cups coarse fresh bread crumbs, preferably from a baguette (pulse chunks of bread in the food processor until you get coarse bread crumbs; you can freeze the rest for another dish)
- 1 lb. bucatini (a thicker, slightly hollow cousin to spaghetti) or spaghetti
- 2 tsp. chopped sage
- 2 tsp. chopped rosemary
- 2 tsp. chopped thyme
- 1 cup chopped parsley
Winter herbs are chopped
In a large, heavy skillet heat the butter and 1 TBS olive oil over medium heat;
when the butter has stopped foaming, add the garlic and stir until the garlic is fragrant.
Add the bread crumbs and cook until they are golden, stirring occasionally.
Transfer them to a bowl and wipe the skillet clean with a paper towel.
Cook the pasta in a pot of boiling, salted water, according to package directions. While the pasta is cooking, heat the remaining 4 TBS oil in the skillet over medium heat until it shimmers;
add the herbs and cook, stirring, for a two minutes.
Before you drain the pasta, reserve 1 cup of pasta cooking water. Drain the pasta and return it back to the pot.
Add the herb mixture and 1/2 cup cooking water; toss well. Add more cooking water if the pasta is too dry. Serve with the garlic bread crumbs sprinkled on top.
Brussels Sprouts, Apples and Sage
- 1 lb. brussels sprouts, trimmed and quartered
- 2 Granny Smith apples, thickly sliced
- 3 TBS unsalted butter
- 1 TBS chopped sage
- freshly grated Parmesan
Melt the butter in a large skillet over medium heat.
Add the brussels sprouts, apples and sage, stirring to coat with the butter. Cover for 8 minutes, checking halfway through to stir.
Sprouts should be crisp tender; apples should be tender. Serve dusted with freshly grated Parmesan.