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Bread and Garlic Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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Bread and Garlic Pasta

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 836
pro 18 g
total fat 45 g
sat. fat 7 g
carb 90 g
fibre 5 g
chol 5 mg
sodium 793 mg
% RDI: -
calcium 13
iron 26
vit A 5
vit C 8
folate 77

The irresistible combination of bread and garlic melds into a creamy sauce that's simply a must for garlic lovers. A splash of red wine vinegar adds a tangy edge.

Ingredients

  • 2 cups fresh bread crumbs, (from day-old country loaf or baguette)
  • 2 tbsp red wine vinegar
  • 6 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup chopped fresh parsley
  • 5 cups penne pasta
  • 1/4 cup grated Parmesan cheese

Preparation

Using mortar and pestle, pound bread-crumb mixture, garlic, salt and pepper to form paste. Add some of the oil, a few drops at a time, stirring constantly, until starting to emulsify. Add remaining oil in thin steady stream, stirring constantly, until consistency of mayonnaise. Stir in parsley.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain; return to pan over low heat. Pour in sauce; stir until heated through, adding some of the reserved cooking liquid if desired. Serve sprinkled with cheese.

Additional information :

Tip: Instead of a mortar and pestle, you can use a food processor: slowly pour in oil in thin steady stream until thickened. (Don't worry if there is a thin film of oil; it won't all be absorbed.)

Source : Canadian Living Magazine: November 2002

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