Pasta with Golden Tomato Sauce

This recipe is originally from Rachael Ray, but I've changed it to fit our whole food lifestyle. It still turned out wonderfully and I find myself craving it from time to time.

Ingredients

• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 2-3 cloves Garlic - minced
• 1 shallot (or a small amount of Red Onion) - diced
• 2 pints Yellow Cherry Tomatoes (or 1 Red and 1 Yellow) - halved
• 1 Tbsp Basil
• S&P
• 1 1/2 cups Stock
• 3 Egg Yolks - beaten
• 1 lb Whole Wheat Pasta (works great with Spaghetti, Linguine or Fettuccine noodles)

Directions
Get your Pasta going, and while it is cooking prepare the sauce.

In a frying pan or cast iron skillet, melt the Butter with the Olive Oil. Add the Shallot and Garlic and saute for a couple minutes. Add the Tomato halves and saute, stirring occasionally, over medium high heat for 5 minutes. Add Basil and S&P to taste.

While the tomatoes cook, bring the Stock to a simmer in a small saucepan. Remove from heat and slowly pour a small amount into the beaten Egg Yolks, stirring continuously to temper them.

Drain Pasta and return it to the pan. Pour the tomato sauce, tempered egg yolks and remaining stock over the pasta. Toss for 1-2 minutes to allow the sauce to thicken.

Serve and enjoy.

Sidenote - I have a 5 year old who doesn't like tomatoes, so last time I made this I added the remaining stock to the tomato mixture and pureed with a stick blender, then added it and the tempered yolks to the noodles. It still tasted great and he was more willing to eat it. Just a suggestion for others with picky eaters.