|1/2 lbPasta; (Try whole wheat for a richer flavor)|
|2 tbspextra-virgin Olive oil|
|8 clovesGarlic; thinly sliced|
|1/4 tspRed Pepper flakes|
|1 Egg yolk|
|1/2 cupSundried tomatoes; (Softened in warm water for 5 mins then sliced thin)|
|2 tbspChicken stock|
|1/4 cupgrated Parmesan cheese|
|1/2 tspkosher Salt|
|1 tbspParsely; minced|
Pasta Aioli Preparation
Follow pasta cooking conditions as per packaged details, cutting back on 2 minutes of cooking time. Drain
On a medium to low heat, warm oil in a large skilled and saute garlic and red pepper flakes until sizzling then remove from heat and set aside.
Add egg yolk, tomatoes, chicken stock, and parmesan to a small bowl and whisk together.
Return drained pasta to pot on a medium to low heat. Add egg mixture and toss. Add garlic mixture and toss again. Cook 2 minutes or until sauce thickend and starts to stick to pasta. Toss with parsley just before serving.
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