Penne pasta with Spanish vegetable pisto and a fried egg
Spain on a Fork · ♥ 1K likes · 12.7K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- sea salt
Fill a stock pot a little over halfway with cold water, season generously with sea salt and heat over high heat.
Salting the pasta water
Heat a large fry pan over medium heat with the extra virgin olive oil.
- 60 ml extra virgin olive oil
- 1 whole onion
- 6 cloves garlic
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole zucchini
Roughly chop the onion and the garlic and cut the red and green bell peppers and the zucchini into small bite-sized pieces.
Add all the chopped vegetables except the zucchini to the hot pan, mix to coat in the oil and cook about five minutes, stirring about every minute, until lightly sauteed.
Add the zucchini and cook another two to three minutes until lightly sauteed.
- 410 g can of tomato sauce
- 1 g dried oregano
- sea salt
- freshly cracked black pepper
- white sugar
Add the dried oregano, season generously with sea salt and freshly cracked black pepper and a pinch of white sugar to cut the acid from the canned tomatoes, then mix through and leave to simmer.
- 225 g penne pasta
Once the water is at a boil, add the penne pasta and stir every one to two minutes so it cooks evenly and does not stick.
- 60 ml extra virgin olive oil
- 2 whole eggs
Heat a small fry pan over medium heat with the extra virgin olive oil. Crack each egg into its own bowl first.
Tilt the pan and spoon the hot olive oil over the top of the egg for a couple of seconds only, or the yolk overcooks. Repeat for each egg.
- sea salt
- freshly cracked black pepper
Once the pasta is cooked al dente, about 11 minutes here, transfer it straight from the pot into the pan with the vegetables, shaking off excess water.