Bread and Garlic Pasta
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.
Servings: 4
Ingredients:
| 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% |
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2 cups (500 mL) fresh bread crumbs (from day-old country loaf or baguette)
2 tbsp (25 mL) red wine vinegar
6 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) extra-virgin olive oil
1/2 cup (125 mL) chopped fresh parsley
5 cups (1.25 L) penne pasta
1/4 cup (50 mL) 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
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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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