Amen. Let's Eat!
Wednesday, February 28, 2007 Pasta Aioli

A yummy new find.

1/2 lb. whole wheat spaghetti (Do try whole wheat. It is way tastier than the white pasta!)
2 tbsp. extra-virgin olive oil
8 cloves of garlic, thinly sliced
1/4 tsp. red pepper flakes
1 egg yolk
1/2 c. sundried tomatoes, softened in warm water for 5 mins and sliced thin
2 tbsp. chicken stock
1/4 c. grated parmesan cheese
1/2 tsp. kosher salt
1 tbsp. minced parsley

Prepare pasta according to packaged directions, cutting back 2 minutes on cooking time. Drain.

Meanwhile, in a large skilled, warm oil over medium -low heat. Add garlic and red pepper flakes. Saute until mixture begins to sizzle; remove from heat and set aside.

In a small bowl, whisk together egg yolk, tomatoes, chicken stock and parmesan cheese.

Return darined pasta to pot over medium-low heat. Add egg mixture and toss. Add garlic mixture and salt; toss again. Cook 2 minutes or until sauce thickend and starts to stick to pasta. Toss with parsley just before serving.

* from Natural Health magazine, Feb. 2007

Posted by Jen :: 11:26 AM :: 1 comments

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