Spaghetti With Chipotle Marinara, Poached Egg And Thyme

  • 1 box Barilla spaghetti
  • 1 teaspoon thyme, minced, plus 2 sprigs
  • 1 can Italian-style peeled tomatoes
  • 1 tablespoon vinegar
  • 2 cloves garlic, sliced
  • 3 tablespoons chipotle pepper, chopped
  • 4 tablespoons extra virgin olive oil
  • 6 eggs
  • 1/2 cup Parmigiano cheese, grated
  • Salt, to taste
Any time of day -- put an egg on it.
  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 of 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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