This is one of those easy quick recipes that you can serve for breakfast, lunch or dinner~~it can be a side or add the sunnyside up egg and you have an full meal. Grill a piece of chicken or salmon and it’s yet another meal. The pasta is laden with fresh greens and can be eaten warm or cold~~I love dishes like this because they’re kinda like ‘wild card’ starters that you can make your own with however you want to finish them~~it’s simply of choice of what you’re hankerin’ for! I just happened to want a creamy rich runny egg!
Serves: 4
What you need:
12 ounces of penne pasta cooked according to package directions
3 Tbl. butter
1 cup grated Parmesan reggiano (divided)
1/2 tsp red chili flakes (optional)
1 cup chopped fresh basil (loosely packed)
2 cups fresh arugula
1/4 cup chopped fresh oregano (loosely packed)
2 Tbl fresh chopped mint
1/4 cup extra virgin olive oil
4 sunnyside up eggs (optional)
What you do:
Salt well the water; it should taste like sea water. Prepare the pasta according to package directions cooking it al dente.
Drain pasta reserving about 1/3 cup of the water. Put the butter in the pasta pot (still hot). Add the reserved water. Return the pasta to the pot, add 3/4 cup of the Parmesan, chili flakes, basil, arugula, oregano and mint and toss with tongs.
Serve in pasta bowls with a sunnyside egg on each serving, a drizzle of olive oil and more of the Parmesan.
©alice d’antoni phillips www.allyskitchen.com
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