Thursday, February 26, 2009

snapshot: garlicky whole wheat egg noodles with an olive oil fried egg

sometimes you just want something 
quick and satisfying, a dinner that 
yields a greater gift
than you feel you deserve for the work
you put into it. this bowl of pasta is it.

simply saute a ton of 
finely chopped garlic (i used about 6 cloves), 
a generous squeeze of anchovy paste
and a healthy sprinkling of red pepper flakes
in olive oil on low for at least 10 minutes,
stirring often to prevent burning. 
squeeze in the juice of a large lemon.

add about 1/2 pound 
al dente whole wheat egg noodles
a few splashes of the pasta's cooking water 
and a handful of grated parm
to the garlic mixture.
stir until pasta is well coated.
transfer pasta to bowls.

meanwhile, fry a couple eggs 
in a small amount of 
olive oil that has been heated
with a clove or two of quartered garlic,
until whites are just set and 
yolks are still quite runny.
top each bowl with one egg, 
let each person mix their own
and enjoy.

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