Basil, Sundried Tomato, and Garlic Aioli Fettuccini
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Aioli is a sauce made of garlic and olive oil. There are many variations of it and today we are going to make our Aioli with Basil, Sundried Tomato, and Garlic. These simple ingredients give an aromatic, clean flavor to your pasta.
Ingredients:
3 Tbsp Olive Oil
3 Cloves Garlic Minced
6 Basil Leaves Chiffonade (Ribbons)
10 Sliced Sundried Tomatoes
Fettuccini Pasta
Salted Water
Directions:
Bring pot of salted water to a rolling boil. |  |
Add pasta to boiling water and stir occasionally to avoid pasta sticking.* Cook til al dente according to the box instructions. You can add oil to your pasta, but it’s the agitation that keeps I from sticking |  |
While pasta is boiling prepare your Aioli. |  |
To chiffonade (ribbon) your basil, stack your leaves and roll the basil then cut into ribbons. |         |
Stack your sundried tomatoes and slice them. |   |
To mince your garlic begin by pounding your clove with your knife. This will help you remove the “skin” as well as release the oils in the garlic. Begin chopping until garlic is minced. |      |
Add olive oil to pan and heat on medium. |  |
Add garlic and sauté for three minutes. |  |
Add Sundried Tomatoes. Do you smell the flavors developing? |  |
Add basil and continue sautéing for 5 minutes. |   |
Drain pasta and add to the basil, garlic, and sundried tomatoes. Toss to ensure all pasta is coated. |   |
Serve immediately. |  |
Feel free to top with Parmesan and cracked pepper. You shouldn’t need additional salt as the salted water from the pasta added enough salt.
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