Pasta with Fresh Herbs
3 tablespoons olive oil, divided
1 cup fresh breadcrumbs
1/2 cup minced red onions
4 cloves garlic, minced
3/4 cup chicken or vegetable broth
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3/4 cup chopped fresh basil leaves
1/2 cup chopped fresh Italian parsley
3 tablespoons minced fresh thyme
1 pound pasta, linguine, spaghetti etc.
In a nonstick skillet, heat the 1 teaspoon oil over medium heat.
Add bread crumbs and toast, stirring frequently until browned.
Remove from heat and set aside in a bowl. Using the same
skillet, add the remaining oil and heat on low. Add the onions,
and sauté for 2-3 minutes on low heat. Add garlic and cook
until soft, about 30 seconds. Stir in the broth and simmer until
hot. Add the salt and red pepper flakes. Transfer to a large
bowl, add the fresh herbs, and mix well. Cook pasta according
to directions. Drain, transfer to pasta bowl, and toss with the
herb mixture. Sprinkle with the toasted bread crumbs and
serve warm. Notes: You can use other herbs such as oregano,
marjoram or fennel along with or in place of the parsley and
basil. You can also add a fresh, minced and seeded pepper
instead of the crushed red pepper.
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