Serves 6
2 Tbs. olive oil
1/2 cup breadcrumbs
1 cup chopped fresh herbs (parsley, basil, mint, chives, thyme, tarragon, rosemary)
1 clove garlic, through the press
2 Tbs. olive oil
1 lb. spaghetti or other dried pasta
2 tsp. fine sea salt
1 tsp. pepper
Heat the first 2 Tbs. of olive oil in a small pan and cook the breadcrumbs over moderate heat, stirring, until they are golden. Transfer them to a small bowl and set aside. Warm a pasta-serving bowl, and in it, combine the herbs, garlic and remaining 2 Tbs. olive oil.
Boil the spaghetti until it is al dente, drain and add to the herb mixture in the warmed pasta bowl, tossing to coat the pasta well. Season with salt and pepper, and sprinkle with breadcrumbs.
(Rebecca Ets-Hokin)