Pasta with Egg and Tomatoes
Try this fresh pasta dish featuring eggs and tomatoes from the fruit-vegetable category and discover more recipes from Spoonsparrow!
Ingredients
- 400 g band noodles (or bavette noodles)
- 4 eggs
- 50 g breadcrumbs
- 200 g cocktail tomatoes
- 1 bundle basil
- 1 onion
- 2 Garlic cloves
- 2 tbsp olive oil
- Salt
- Pepper
Instructions
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1.
Hard boil the eggs, drain and rinse with cold water to cool. Peel onions and garlic; roughly chop onions, finely mince garlic, and sauté both in 1 tbsp olive oil. Wash tomatoes, pat dry, halve them. Wash basil, finely chop half.
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2.
Add tomatoes to the onions and simmer for 5 minutes, then mix in salt, pepper, and chopped basil. Cook noodles according to package instructions, drain and let excess water run off. Peel eggs, cut crosswise into halves, scoop out the hard yolk with a spoon. Mix yolk with breadcrumbs, remaining olive oil, salt, and pepper, forming crumbs.
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3.
Combine noodles with tomatoes, serve on plates. Add some yolk back to the egg halves, cover with a lid. Sprinkle the yolk-crumb mixture over the pasta, place an egg in the center, and garnish with remaining basil.
