Ligurian Bread and Garlic Pasta
Servings: 4
Ingredients:
-
2 cup (500 mL) fresh bread crumbs (made from half stale country loaf or baguette)
2 tbsp (25 mL) red_wine_vinegar
6 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 teaspoon (1 mL) pepper
3/4 cup (175 mL) extra- virgin olive oil
1/2 cup (125 g) chopped fresh italian parsley
1 lb (500 g) penne pasta
Grated parmesan cheese
Preparation:
In bowl, combine bread crumbs, 1/4 cup (50 mL) water and vinegar. Let stand for
10 minutes.
Using mortar and pestle, pound together bread mixture, garlic, salt and pepper until in a paste. A few drops at a time, add oil, stirring constantly until oil starts to emulsify. Add remaining oil in a thin steady stream, stirring constantly until the consistency of mayonnaise. Stir in parsley.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/2 cup (125 mL) of the cooking liquid, drain well; return to saucepan over low heat. Pour in sauce; stir until heated through, adding some of the reserved cooking liquid if desired to thin sauce.
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