This is one of those dishes that takes me right back to my childhood. I have very vivid memories of it cooking on the stove while the smell permeated the house. One of Mom’s best meals, and so easy to whip up on a busy weeknight. I love it. And I wish I could make it more often.
Talk about a peasant meal. This is old school Italian, people.
Pasta with Poached Egg & Peas
1 pound pasta (mezze rigatoni, elbows, small shells all work great)
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
crushed red pepper
1 (28 oz) can tomato sauce (or crushed tomatoes)
2 cups frozen peas (use more or less if you like)
salt and pepper to taste
pecorino romano cheese
In a deep skillet, heat oil over medium high flame. Add garlic and crushed red pepper, then once garlic is brown add sauce. Lower flame to medium and cook for 5-7 minutes, then add peas. Cook peas for 20 minutes over low heat, covered.
Remove cover and carefully crack eggs in pan, making sure not to break yolks. Poach over low heat, covered, for 10-15 minutes (if you want to speed up their cooking time, spoon sauce on top of them occasionally). At the same time, cook pasta according to package instructions.
Drain pasta and place in individual bowls. Spoon sauce and peas over pasta and mix. Add egg on top, followed by more sauce and peas, and then salt, pepper and cheese. Serve immediately.
Linked to: Pasta Recipes Link Up