Heat 1 tablespoon chili oil in large saucepan over medium heat. Add cherry tomatoes, crushed red pepper, and garlic. Cook and stir for 30 seconds or until fragrant. Add pasta sauce and 1/2 cup basil. Reduce heat to medium-low heat. Simmer, uncovered, 15 minutes. Remove from heat.
Have you ever added poached eggs to your pasta? Once you try it, you'll never go back! Let the yolk run to add creaminess to the sauce and help bind it to the pasta.
Servings and Ingredients
|2 tbsp. chili oil, divided|
|1 c. cherry tomatoes|
|½ tbsp. Hy-Vee crushed red pepper|
|2 tsp. bottled chopped garlic|
|1 (17.6-oz.) jar Gustare Vita tomato basil pasta sauce|
|½ c. fresh basil, chopped, plus additional leaves for garnish|
|½ (16-oz.) pkg. Gustare Vita whole wheat spaghetti|
|1 tbsp. Hy-Vee white distilled vinegar|
|4 Hy-Vee large eggs|
|Soiree shaved Parmesan cheese, for serving|
Things To Grab
- Large saucepan
- Large stockpot
- Medium saucepan
- Large slotted spoon
- Paper towels
- 4 serving plates
Cook spaghetti according to package directions. Drain; toss with remaining 1 tablespoon chili oil and set aside.
Fill medium saucepan with water. Add vinegar; bring to a boil. Reduce to a simmer. Use large spoon to stir water. While water is moving, carefully crack eggs into water. Gently simmer, uncovered, 3 to 4 minutes or until yolks just begin to thicken. Using a slotted spoon, remove eggs from water and place on paper towel-lined plate.
To serve, heat sauce over medium-low heat and add cooked pasta; toss to coat. Transfer to 4 serving plates; top each with poached egg. Garnish with additional basil and shaved Parmesan, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 185mg
- Sodium: 125mg
- Total Carbohydrates: 44g
- Protein: 14g