Parmesan Aioli with Pasta and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg yolks
- 3 cloves garlic
- 250 ml olive oil
- 2 tablespoon white wine vinegar
- 200 g parmesan, freshly rated
- 1 bunch herbs, e.g. basil and parsley
- salt and pepper
- 500 g pasta
- 500 g cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Briefly mix the garlic with the vinegar and egg yolks at room temperature with the hand blender. Then gradually add the olive oil, which is at room temperature, and beat into a mayonnaise with the hand blender - if the oil is added too quickly, the mixture will curdle. Add the parmesan and the finely chopped herbs, stir well and season with salt and pepper. Let it steep for about 1 hour.
- Boil the pasta and sauté the cherry tomatoes briefly in a little olive oil. Serve everything together.
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