This quick and satisfying weeknight meal pairs well with a young Nero d’Avola.
- 1 pound dried spaghetti
- 1/3 cup good olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 4 eggs
- 1 tablespoon white vinegar; plus extra for serving
- 1/2 cup prepared herbed breadcrumbs
- Salt and black pepper
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
In a smaller saucepan, heat water to a simmer.
In a large sauté pan, heat the olive oil over medium. When the oil is hot, add the pepper flakes and garlic, and sauté for 30 seconds. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
While the pasta is resting, add a tablespoon of vinegar to the small saucepan of simmering water and carefully poach 4 eggs for 3-4 minutes. Toss the pasta briefly with the breadcrumbs and plate on individual plates and nestle a perfectly poached egg on top of each pasta serving. Garnish with parsley and ground pepper. Makes 4 servings.