Spring Pasta with Blistered Tomatoes and Eggs
User Reviews
5
8 reviews
Excellent
-
Total Time
45 mins
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Servings
4 appropriately, 2 obnoxiously
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Course
Main Course
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Cuisine
American
Spring Pasta with Blistered Tomatoes and Eggs
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 pint grape tomatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound mafalda pasta or another wide noodle-like pasta
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 12 ounce shiitake mushrooms
- 4 garlic minced, cloves
- 1/2 pound asparagus stems removed and cut into thirds, spears
- 1/3 cup Parmesan Cheese freshly grated
- 1 tablespoon basil chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 1/2 tablespoon thyme chopped fresh
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 egg fried or poached
- crushed red pepper a sprinkle of
Instructions
- Preheat the oven to 425 degrees F. Add the tomatoes to a baking sheet and drizzle with olive oil, salt and pepper, tossing to coat. Roast for 15 to 20 minutes, or until the tomatoes are just about to burst. Remove from the oven.
- While the tomatoes are roasting, bring the water to a boil and prepare the pasta.
- Heat a large skillet over medium heat and add olive oil and butter. Add the mushrooms and stir. Cook, stirring occasionally, until the mushrooms are soft and juicy, about 6 to 8 minutes. Add in the garlic and asparagus, stirring to coat. Cook until the asparagus are green and vibrant, about 5 minutes. Stir in the pasta, tomatoes, parmesan, fresh herbs, salt and pepper. Toss well to coat and stir. Taste and season additionally if desired. If the pasta seems a little dry, a few drizzles of olive oil and stir.
- Serve topped with a poached egg and a sprinkle of crushed red pepper.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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