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.