Winter Herb Pasta

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This aromatic winter herb pasta is a comforting vegetarian dish that celebrates the robust flavours of seasonal greenery. By infusing high-quality olive oil with a trio of woody herbs—sage, rosemary, and thyme—you create a sophisticated sauce that clings perfectly to every strand of bucatini. The addition of fresh parsley brings a vibrant lift to the finish, ensuring the dish feels light despite its warming, savoury profile.

Ideal for a quick weeknight supper or a relaxed weekend lunch, this recipe relies on a few high-quality larder staples and fresh herbs. The secret to its satisfying texture lies in the homemade garlic breadcrumbs, which provide a delightful crunch against the tender pasta. Serve this herb-rich bowl on its own or alongside a crisp green salad for a simple yet elegant homemade meal.

Ingredients for Winter Herb Pasta

2 matskedar osaltat smör
5 tablespoons olive oil, divided
3 garlic cloves, coarsely chopped
350ml coarse fresh bread crumbs (preferably from a baguette)
450g dried bucatini or spaghetti
2 teaspoons chopped sage
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1 cup chopped parsley

How to make Winter Herb Pasta

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 5.7L water) until al dente. Reserve 240ml cooking water, then drain.

Heat remaining 60ml 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.

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