10 oz container ripe grape or cherry tomatoes, sliced in half lengthwise
4 egg yolks
12 fresh basil leaves
Pinch red pepper flakes
1 cup grated Parmesan cheese
Salt/Pepper, to taste
Instructions:
Cook the spaghetti, drain and set aside.
Meanwhile, In medium skillet over medium heat, cook the garlic in olive oil until golden, about 2-3 minutes. Reduce heat to Low and toss in sliced tomatoes.
Cook slowly until the tomatoes just begin to dissolve into the oil, about 10 minutes.
Add the pasta, and throw in the egg yolk; stir it into the pasta a d cook until the mixture starts to bubble at the edges.
Add salt and pepper, stir, and garnish with red pepper flakes.
Top with grated Parmesan and serve immediately.
Nutrition Info Per Serving: Calories 765 Total Fat 31 g Cholesterol 206 mg Sodium 472 mg Potassium 551 mg Total Carbohydrate 95 g Dietary Fiber 5 g Sugars 6 g Protein 26 g