Torchiette Pasta with Eggs and Capers
This dish is so simple to prepare yet the flavors are rich and complex.
Servings: 4 people
Ingredients
- 12 ounces dry Torchiette or other short pasta
- ¼ cup extra virgin olive oil
- 4 anchovy fillets
- 2 cloves garlic minced
- 2 tablespoons salt packed capers rinsed
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons fresh lemon juice
- 4 hard-boiled eggs coarsely grated
- ¼ cup finely grated Parmesan cheese
- ½ cup coarsely chopped fresh Italian parsley leaves
Instructions
- Cook Torchiette according to package directions and drain, reserving 1/2 cup pasta cooking water.
- In a large skillet, heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes. Cook and stir until anchovies dissolve, 2 to 3 minutes.
- Add pasta and lemon juice, stir to coat, adding pasta water as needed if mixture is too dry. Remove from heat and add eggs, Parmesan cheese, and parsley. Toss to combine. Transfer to serving bowl and serve.
Nutrition
Calories: 549kcal | Carbohydrates: 66g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 193mg | Sodium: 289mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 3mg
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