This Garlic Pasta with Eggs & Aioli is what comfort food is all about. We’re talking a ton of flavors, simple everyday ingredients, and all done in just 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from the region of Priorat for a delicious meal.
To make this recipe, I used penne pasta. But any type of pasta will work. As for the liquid, I used homemade vegetable broth. You can also use chicken broth or even water if you like. Just make sure to season accordingly if using water.
As for the eggs, I fried them the Spanish way. Which is a light, crispy texture underneath with a creamy yolk. The secret is to let the eggs sit in the hot olive oil for 1 to 2 minutes without moving them. Then lightly splash some of the hot oil over the eggs. But just for a few seconds, otherwise you will overcook the yolks.
TIPS & TRICKS to Make this Recipe: This pasta will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
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Watch the Video Below on How to Make GARLIC Pasta with Eggs & Aioli
GARLIC Pasta with Eggs & Aioli
Ingredients
FOR THE GARLIC PASTA
- 2 tbsp extra virgin olive oil 30 ml
- 1 shallot (finely chopped)
- 6 cloves garlic (roughly chopped)
- 1 tsp dried oregano 1 gram
- 3 cups vegetable broth 720 ml
- 8 oz penne pasta 225 grams
- 1/4 cup grated Manchego cheese 30 grams
- 2 tbsp chopped parsley 8 grams
- 1/2 tsp crushed red pepper flakes 1 gram
- sea salt & black pepper
FOR THE AIOLI
- 1/2 cup low fat mayonnaise 120 grams
- 2 cloves garlic (finely grated)
- 1 tbsp chopped parsley 4 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
FOR THE EGGS
- 1/4 cup extra virgin olive oil 60 ml
- 4 eggs
- sea salt & black pepper
Instructions
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Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after a couple of minutes add in the chopped shallot and garlic, mix continuously, after 2 to 3 minutes and the shallot's translucent, add in the oregano and quickly mix together, then add in the broth and raise to a high heat, once it comes to a boil, add in the pasta, mix every 2 to 3 minutes
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While the pasta is cooking, make the aioli, add in the mayonnaise into a bowl, along with the grated garlic, chopped parsley, lemon juice and olive oil, then season with sea salt & black pepper and whisk together until you get a creamy sauce, set aside, also heat a separate fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
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Once there is 3 minutes left of the pasta being cooked al dente (check pasta package instructions), place a lid on the pan and lower to a low-medium heat, simmer for about 3 minutes or until the pasta is just cooked al dente, then remove the lid and turn off the heat, add in the grated cheese, chopped parsley, crushed red pepper flakes and season with sea salt & black pepper, mix together until well mixed
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Crack the eggs into the separate fry pan with the hot olive oil and fry the eggs, then season them with sea salt & black pepper
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To assemble the dish, add some of the pasta into a serving dish, top off with one of the fried eggs and a dollop of the aioli, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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