Pasta Arrabiata with Garlic Bread + Fried Egg
Why we love it:
- 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)
Mince the garlic. Use roughly ½ of it for the bread and ½ for the pasta - eyeballing it is ok!
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.
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.
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.
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.
Serve pasta in a family sized bowl, or individual plates. Add lots of pecorino cheese, top with eggs. Serve garlic bread on the side.