Aioli is a simple sauce made of primarily olive oil and garlic. Both of these add intense flavor that is fresh and light. The addition of sundried tomatoes and hot pepper flakes give this classic recipe an extra boost of flavor that is amazing.
One of the great things about aioli pasta is that it can be made a little ahead of time and tastes great served at room temperature. And it's so quick and easy it can be a delicious last minute addition to any meal.
Spicy Sun-dried Tomato Aioli Pasta
3 Tbsp Olive Oil
2 Tbsp Butter
3 Cloves Garlic Minced
6 Basil Leaves, Minced
10 Sliced Sundried Tomatoes, Juliened
2 Tsp Hot Pepper Flakes
1 Lb Linguine or Fettucini Pasta
While the water for the pasta is heating to a boil prepare the aioli sauce. Cook pasta until al dente according to the box instructions.
Heat the butter and olive oil in a small pan over medium heat.
Add the hot pepper flakes and allow to cook for about a minute to release the oils.
Add garlic and saute for three minutes. You want it softened and translucent. Be careful not to let it brown.
Add the basil and sundried tomatoes. Continue sauteing for 5 minutes.
You can add a little of the pasta water to the aioli for a little looser sauce, if desired.
When the pasta is ready drain and put into a serving bowl. Toss to ensure all pasta is coated.
Serve immediately or at room temperature. Garnish with fresh Parmesan cheese o fresh ground pepper, if desired.