Spaghetti with Chipotle Marinara, Poached Egg and Thyme

Spaghetti with Chipotle Marinara, Poached Egg and Thyme

Any time of day—put an egg on it. 

Serving: 6 people

1 box spaghetti
2 cloves garlic, sliced
3 tablespoons chipotle pepper, chopped
1 teaspoon thyme, minced, plus 2 sprigs
4 tablespoons extra virgin olive oil
1 can Italian-style peeled tomatoes
1 tablespoon vinegar
6 eggs
½ cup Parmigiano cheese, grated
salt, to taste

1. Bring a large pot of water to a boil; season with salt
2. Cook pasta according to package directions
3. Sauté garlic, chipotle and minced thyme in 3 tablespoons olive oil for 1 minute in a medium skillet
4. Add tomatoes and bring to a simmer; season with salt
5. Simmer 4 cups water with 1 sprig thyme and vinegar in a large skillet
6. Poach eggs for 3 minutes in the flavored simmering water
7. Toss pasta and tomato sauce in a medium mixing bowl
8. Serve each portion topped with 1 poached egg, Parmigiano, olive oil and thyme

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