Garlic olive oil pasta
Eat Whole 2 Thrive
@EatWhole2Thrive
Simple yet restaurant gourmet pasta dish made within 10 minutes. Great for one person cooking or a quick lunch.
Ingredients
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2 oz organic gourmet pasta
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2 Tsp unrefined Olive oil
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1 garlic cloves, minced
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1 Tsp butter
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1 tsp parsley or any herb you have
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1 pasture raise egg
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1 tsp tamari sauce
Cooking Instructions
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1
Boil pasta in salted water according to the package instructions.
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2
Heating up a cast iron wok and cook an egg. Flip over and cook just until the white are done but yoke still not yet solidified. Set aside.
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3
Once the pasta is done, quickly toss the pasta with minced garlic, butter, salt and parsley.
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4
Top the egg yoke with a fork to allow the yoke flow out and drizziling with a tsp tamari sauce.
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5
Serve with a fermented veggies side dish such as kimchi or sourkraut. Or crush toasted nori seaweed for a Japanese twist.
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Written by
Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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