The other night I pulled this dish out of my memory bank for a quick and easy meal. It is inspired by a dish called Uova in Brodetto: Eggs in Tomato Sauce by Mario Batali. I got this recipe from watching one of his old cooking shows. This is a bit of a variation on that original recipe since I just prepare it from memory. Either way the credit here goes to Mario, not me. For the dish you need:
Pasta of your choice– I think a wider pasta like papardelle works best because it catches the sauce better than thinner pasta.
Tomato sauce– Use your homemade recipe or a good store-bought sauce. I’ve done both but most recently used Trader Joe’s organic marinara.
Boil pasta to your desired tooth. While the pasta is cooking, bring the sauce to a simmer in a high-sided pan. Crack the eggs into the sauce. Do this gently in order to maintain the shape of the eggs. You want to keep the eggs evenly separated from each other with at least a couple inches between them. Cover and check often. As the eggs begin to become cooked, you can spoon some sauce over them. Keep cooking with the lid on. You want the eggs to cook to the point where the whites are solid but you have a liquid yoke.
To serve, put pasta in a dish and spoon one to two eggs on the bed of pasta. Add as much sauce as desired. Serve with rustic or garlic bread.
As you eat, the yolk will break into the sauce, creating a creamy and flavorful treat.
This is vegetarian (if you eat eggs, of course) and easily made gluten free by using GF pasta.