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Pasta Arrabiata with Garlic Bread + Fried Egg

Active Time: 20 minutes
Total Time: 30 minutes
  • Vegetarian
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Why we love it:

Arrabiata is a classic regional Roman pasta dish and is typified by the spice from crushed red pepper with lots of garlic and olive oil. The addition of a good amount of tomato paste gives it a velvety texture and served with a fried egg over top further enriches the sauce. It’s a really simple homemade pasta sauce though and there’s no chopping!
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Ingredients

  • 5 cloves Garlic (divided)
  • 5 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Tomato Paste
  • 1⁄2 teaspoon Red Pepper Flakes (more or less to taste)
  • 1 15-ounce can Diced Tomatoes
  • 1 teaspoon Kosher Salt (plus more to boil pasta)
  • Crusty Bread (loaf, we love sourdough)
  • 4 Tablespoons Unsalted Butter (divided, more or less to taste)
  • 1 teaspoon Garlic Powder
  • 1 pound Spaghetti (or another tubular shape, like penne!)
  • 4 Eggs
  • 11⁄4 cups Pecorino Romano (freshly grated)

Cooking Instructions

  • 1. GARLIC

    Mince the garlic. Use roughly ½ of it for the bread and ½ for the pasta - eyeballing it is ok!

  • 2. SAUCE

    Heat 4 Tablespoons of extra virgin olive oil in a saucepan, and sauté about a ¼ of the garlic over medium-high heat for 3 minutes. Add the tomato paste and cook for 2 minutes. Next add the crushed red pepper flakes and the can of diced tomatoes and salt; bring to a simmer then reduce the heat to low. Stir occasionally. Taste and adjust the seasoning of the sauce with salt if needed.

  • 3. BREAD

    Slice the bread as if you were making slices, but don’t cut all the way through. Spread butter (reserve a ½ teaspoon), minced fresh garlic, and garlic powder evenly on each slice (if the butter is too hard, warm it up a bit in the microwave or oven first). Another option is to just slice the bread in half, lengthwise. It comes out the same but just looks a little less cool. Wrap in foil and bake at 350 for 10 minutes for soft and warm bread. If you like it crispy, open the foil and heat for another 5 minutes until it gets crispy on top. Set aside to serve with dinner.

  • 4. PASTA

    In the meantime, bring a large pot of water to a boil, and season until it tastes as salty as the sea. Add the pasta, and cook two minutes less than the package instructions or just before al dente. Drain the pasta, reserving 1 cup of cooking water.

    Add the pasta to the sauce and toss coat the pasta evenly with the sauce. Add ½ cup of the reserved cooking water and allow the pasta to cook in the sauce for 1 to 2 minutes. If it’s dry or you’d like a thinner consistency, add more of the cooking water to the pan to loosen up the pasta.

  • 5. EGGS

    While the pasta is cooking, heat a non-stick or cast iron skillet, melt ½ teaspoon of butter over medium-high heat and crack in the eggs. Add a pinch of salt and pepper to taste and allow them to sizzle on the edges. Cover the pan to finish the sunny-side up eggs.

  • 6. SERVING

    Serve pasta in a family sized bowl, or individual plates. Add lots of pecorino cheese, top with eggs. Serve garlic bread on the side.

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Substitutions

  • GLUTEN FREE:
    use gf pasta and bread, or omit bread
  • DAIRY FREE:
    omit cheese or try a pinch of nutritional yeast
  • COW DAIRY FREE:
    if you stick to pecorino, that’s sheep’s cheese and you’re good to go
  • EGGS:
    omit, they make the sauce extra special but aren’t needed
  • GARLIC BREAD:
    omit if not needed

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Serve the egg on the side perhaps, sauce on top or try it without the red pepper flakes
  • I’d often steam some broccoli, green beans, or add romaine and sliced cucumbers

For Toddlers

  • Cook the egg a bit more and chop it up
  • There’s nothing wrong with spice but if worried, omit or add it later for the grown ups
  • Add fruit

For Choosy Eaters

  • Serve some pasta with butter and parmesan, or their favorite jarred sauce or pesto
  • Keep some bread just buttered
  • Consider adding a green veggie, raw carrots, or fruit

Prep Ahead & Use It Up

  1. You can make the sauce, but store it without the pasta in it. To serve, heat the sauce and cook the pasta, combine as directed
  2. You can prep the garlic bread and store for 24 hours in the refrigerator
  3. If you make the entire pasta dish, store it for a few days and reheat in a skillet to serve – it’s still good but not quite as good
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