Pasta Aioli

pasta aioli

Pasta Aioli is very easy to make, but delights the senses in a way i cannot even explain. It’s light enough to have as a side-dish, but satisfying enough to eat as a main course.

Hearty & Rustic Italian Pasta Dish… It goes great served with a Ceasar Salad & Garlic Bread!


1/2 lb whole wheat spaghetti
8 clove Garlic
1/4 teaspoon red pepper flakes
1/2 C sundried tomatoes
1/4 C parmesan cheese
1/2 teaspoon Kosher Salt
1 tablespoon minced parsley
2 tablespoon extra virgin olive oil
2 tablespoon chicken soup
1 Egg yolk


Prepare Pasta according to package instructions, cutting back 2 minutes on cooking time. Drain.
Meanwhile, in a large skillet, warm oil over medum 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 drained pasta to pot over medium-low heat. Add egg mixture and toss. Add garlic mixture and salt and toss again. Cook 2 minutes or until sauce thickens and starts to stick to pasta. toss with parsley before serving.

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