Sunday Supper: Eggs in Puttanesca Sauce with Pasta

  • Updated: April 18, 2014 - 12:54 PM

Eggs in Puttanesca Sauce with Angel Hair Pasta

Photo: Donna Turner Ruhlman,

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Eggs in Puttanesca Sauce With Angel Hair Pasta

Serves 4.

From “Egg,” by Michael Ruhlman.

• 1 Spanish onion, cut into small dice

• 4 garlic cloves, smashed with flat side of knife and roughly chopped

• 1 tbsp. extra-virgin olive oil

• 1 tsp. salt, plus more to taste

• 1 tsp. red pepper flakes

• 1 c. dry red wine

• 1 (28-oz.) can whole peeled tomatoes, puréed, or 10 fresh Roma tomatoes, broiled for 15 minutes and puréed

• 1 bay leaf or 2 tsp. dried oregano (or both)

• 1/2 tbsp. fish sauce or 4 anchovies, roughly chopped

• 1/2 c. pitted, chopped kalamata olives

• 2 tbsp. capers

• 4 eggs

• 1 lb. angel hair pasta or thin spaghetti, cooked al dente and tossed with extra-virgin olive oil or butter, kept warm in a covered pot


In a large sauté pan or skillet over medium-high heat, sauté 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.

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