Pasta Aioli

1 review, 5 star(s). 100% would make again

Ready in 20 minutes

Knock out the common cold with this delicious dose of garlic. Easy and thoroughly enjoyable meal for any garlic or pasta lover.


1/2 lb Pasta; (Try whole wheat for a richer flavor)
2 tbsp extra-virgin Olive oil
8 cloves Garlic; thinly sliced
1/4 tsp Red Pepper flakes
1 Egg yolk
1/2 cup Sundried tomatoes; (Softened in warm water for 5 mins then sliced thin)
2 tbsp Chicken stock
1/4 cup grated Parmesan cheese
1/2 tsp kosher Salt
1 tbsp Parsely; minced

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 291 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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