This simple and satisfying pasta can be made with or without eggs. You probably would want one of the long, thin pastas for the no egg version.
3/4 pound dry pasta, Rotini is good. Linguine is too. So is Angel Hair.
4 tablespoons olive oil
3 to 4 cloves minced garlic
4 large eggs
Crushed red pepper flakes optional, about a quarter teaspoon
Parmesan cheese for serving
Heat 3 or 4 cloves of minced garlic (and the pepper flakes) in 4 tablespoons of olive oil, and set aside. Cook pasta al dente in salted water.
About 2 minutes before the pasta is done, reheat the pan and slide in four large eggs. Let the eggs cook until the edges just turn white. Turn off the heat, drain the pasta and add to the eggs and oil. Turn the heat back on and mix the pasta with the eggs a few moments until the eggs finish cooking.
Serve with fresh grated Parmesan and plenty of ground pepper.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
Pasta, Garlic, Olive Oil and Eggs
Black Olive, Pasta and White Bean Salad
Beans with Pasta and Cherry Tomato
One Pan Pasta with Poached Egg
Rigatoni with Tomato and Arugula
Cold Arugula, Basil, Tomato with Hot Pasta
Greek Salad with Pasta and Spinach
Rice with Eggs and Scallions
Exotic Yellow Split Pea and Potato Soup
Sweet Potato and Red Lentil Dal
Cuban Black Bean Soup
Lentil and Rice Soup
Potato, Pasta and Peppers
Simple White Bean Soup
Tofu, Cabbage and Rice
Red Lentil Soup with Chipotle Peppers
Egg Banh Mi (Vietnamese Sandwich)
One Pot Pasta Alfredo
Costa Rican Beans and Rice
Indian Spiced Red Bean"Masala" and Rice
Red and Black Bean Tortilla Bowl
Pasta, Pesto, Potatoes and Sugar Snap Peas
Corn, Bean and Pasta Summer Salad
Angel Hair Pasta with Cherry Tomatoes and Bell Peppers
Mushroom and Scallion Lo Mein
Carrot, Cheese, and Pickle Sandwich
Mortar and Pestle Pesto