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Casual


Ingredients

Ingredients for 8 people

1 16-ounce box Barilla® Spaghetti
1 24-ounce jar Marinara Pasta Sauce
2 large red sweet peppers
4 cups baby arugula
2 tablespoons butter
8 eggs
Salt and pepper
3/4 cup freshly shaved Parmesan cheese

 

 





Instructions

  • Quarter sweet peppers lengthwise, remove and discard stems, seeds and membranes, then place them, cut side down, on a foil-lined baking sheet, 4 to 5 inches from the broiler.

  • Broil peppers 8 to 10 minutes or until skins are blistered and dark, then remove from oven, bringing up the sides of foil to seal.

  • Let peppers stand about 15 minutes, then open foil and peel peppers, discarding skin.

  • Chop peppers and stir into Marinara Pasta Sauce.

  • Transfer Marinara Pasta Sauce mixture to an extra-large skillet and bring to a low simmer.

  • Bring 4 to 5 litres of water to a rolling boil, adding salt to taste and the Spaghetti, stirring gently.

  • Cook pasta according to package directions; remove from heat and drain well.

  • Add Spaghetti to the skillet and toss with the Marinara Pasta Sauce mixture, stirring in the arugula.

  • In a nonstick extra-large skillet, heat butter over medium-high heat until hot.

  • Break eggs, one at a time, into the pan; season with salt and pepper.

  • Reduce heat to low and let cook until whites are completely set and yolks begin to thicken but are not hard.

  • Use a spatula to carefully flip each egg, and cook to desired doneness.

  • Serve pasta immediately, topped with fried eggs and Parmesan.

  • Customize it: Jarred roasted red peppers work in a pinch. But to really maximize the fresh bold flavors of this dish, use fresh red sweet peppers and roast them yourself.

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