Nutrition information per tablespoon: 30 calories; 20 calories from fat (67 percent of total calories); 2 g fat (0 g saturated, 0 g trans fats); 0 mg cholesterol; 2 g carbohydrate; 1 g fiber; 0 g sugar; 1 g protein; 65 mg sodium.
EGGS IN PUTTANESCA WITH ANGEL HAIR PASTA
We put eggs on top of pizza, so why not pasta? Michael Ruhlman gives it a go in this recipe for egg-topped puttanesca with angel hair pasta from his book “Egg.”
Start to finish: 1 hour, 15 minutes (15 minutes active)
1 Spanish onion, finely diced
4 cloves garlic, smashed with the flat side of a knife and roughly chopped
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
1 teaspoon red pepper flakes
1 cup dry red wine
28-ounce can whole peeled tomatoes, pureed (or 10 fresh Roma tomatoes, broiled for 15 minutes and pureed)
1 bay leaf or 2 teaspoons dried oregano (or both)
1/2 tablespoon fish sauce or 4 anchovies, roughly chopped
1/2 cup pitted and chopped Kalamata olives
2 tablespoons capers
1 pound angel hair pasta or thin spaghetti
Cook the pasta al dente, then toss with extra-virgin olive oil or butter and keep warm in a covered pot.
In a large saute pan or skillet over medium-high heat, saute the onion and garlic in the olive oil, adding the salt as you do. Stir until the onion and garlic are tender and translucent, then add the red pepper flakes and stir to cook them and coat them with the oil.
Add the wine and bring it to a simmer. Add the pureed tomatoes, the bay leaf and/or oregano, then bring to a simmer. Reduce the heat to low, and cook the sauce until it’s nice and thick, about 1 hour. The sauce can be prepared in advance up to this point, allowed to cool and stored in a covered container in the refrigerator for up to 3 days.