Bread and Garlic Pasta

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

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

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 793 mg
  • Protein 18 g
  • Calories 836.0
  • Total fat 45 g
  • Cholesterol 5 mg
  • Saturated fat 7 g
  • Total carbohydrate 90 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 77.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bread and Garlic Pasta

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