Ingredients:
3 tablespoons olive oil
1 teaspoon olive oil
1 cup fresh breadcrumbs
1/2 cup finely chopped red onions
4 cloves garlic, minced
3/4 cup chicken broth
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes ( , to taste)
1/2 cup loosely packed, chopped fresh basil leaves
1/3 cup loosely packed, chopped fresh mint leaves
1/2 cup loosely packed, chopped Italian parsley
3 tablespoons minced fresh thyme
1 lb linguine ( though I normally use thin spaghetti)
Directions:
In a nonstick skillet, heat 1 teaspoon oil over medium heat.
Add bread crumbs and toast until golden, stirring frequently to prevent burning.
Remove from heat and transfer to bowl.
In same skillet, using remaining oil over low heat, add onion and saute, stirring frequently, until soft but not yet brown, about 2 minutes.
Add garlic and cook until soft, about 30 seconds.
Stir in chicken broth and simmer until heated.
Season with salt and red pepper flakes.
Transfer mix to pasta bowl, add fresh herbs, and stir to combine.
Cook pasta in 6 quarts boiling water with 2 teaspoons coarse salt until al dente.
Drain pasta, transfer to pasta bowl, and toss with herb mixture.
Sprinkle with toasted bread crumbs on top and serve.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.