Cooking torn bread in garlic-and-chili-infused butter gives the final dish little pockets of flavour and texture that, along with the pasta and creamy eggs, makes this easy pantry meal a welcome comfort dish in your repertoire.
Pasta With Garlic-Toasted Bread, Chillies And Eggs
Ingredients
- 3 Tbsp butter
- 1 Tbsp olive oil
- 4 garlic cloves finely chopped
- 1 fresh chili chopped (or red pepper flakes, to taste)
- 1/2 cup torn bread
- Salt to taste
- 2 cups dried short pasta penne, rigatoni, bow ties, etc.
- 4 eggs
Instructions
- Heat butter and oil in a nonstick pan over medium-high heat. When the butter has melted, add the garlic and chilis and then cook until the garlic just begins to soften, about 1 minute. Add the torn bread and toss so that the garlic mixture coats and soaks into the bread. Continue to cook until the bread starts to look toasted, then season to taste with salt and remove from heat.
- Cook the pasta according to package directions, and when the pasta is cooked, place the pan with the toasted bread back over medium heat. Drain the pasta and add it to the pan with the bread, and toss until everything is incorporated. Break the eggs onto the pasta, then toss and scramble the eggs until they coat the pasta and bread. Adjust seasoning, if necessary, and serve immediately.
