Ingredients with Measurements:
- 1 pound penne pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the diced tomatoes, dried basil, dried oregano, and red pepper flakes to the skillet. Stir to combine and let simmer for 10 minutes.
4. In a small bowl, whisk together the eggs and Parmesan cheese.
5. Add the cooked penne pasta to the skillet with the tomato sauce and toss to combine.
6. Pour the egg mixture over the pasta and stir quickly to coat the pasta evenly. Cook for 2-3 minutes, stirring constantly, until the eggs are cooked and the sauce is thickened.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
Calories: 415
Fat: 13g
Carbohydrates: 55g
Protein: 19g
Sodium: 450mg
Sugar: 5g
Fiber: 4g
Substitutions for ingredients:
- Penne pasta can be substituted with any other type of pasta.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked Italian sausage or ground beef to the tomato sauce for a meaty version.
- Add sliced mushrooms or bell peppers to the tomato sauce for a vegetable version.
- Use fresh basil and oregano instead of dried for a more flavorful sauce.
Tips and tricks:
- Be sure to whisk the egg mixture well to prevent clumps.
- Stir the pasta constantly when adding the egg mixture to prevent the eggs from scrambling.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or milk to loosen the sauce.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with fresh basil leaves or grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, or red pepper flakes.
Pairings:
Garlic bread, Caesar salad, or roasted vegetables.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add a splash of pasta water or milk to loosen it up. If the eggs scramble, remove the skillet from the heat and stir vigorously to try to smooth out the sauce.
Food safety advice:
Be sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
Penne with tomato egg sauce is a classic Italian dish that originated in Rome. It is a simple and hearty pasta dish that can be made with just a few ingredients.
Flavor profiles:
This dish is savory and slightly spicy with a creamy texture from the egg sauce.
Serving suggestions:
Serve with a glass of red wine and a side salad for a complete meal.
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Region: Italian