Springtime Pasta with Blistered Tomatoes and Eggs.
Here’s what to do if you’re currently pounding reese’s peanut butter eggs.
Or cadbury crème eggs.
Or dove coconut filled eggs.
Or fruity jelly beans. (If you like spiced beans I don’t know how we’re friends.)
Or massive Sarris’ truffle eggs.
I could go on and on. But here’s what to do. Grab a big skillet and throw all the junk that’s in your fridge inside of it. You can even add the (faux peanut butter) eggs if you want.
Personally I’d like to eat those adorable pastel foil wrapped chocolate eggs for every meal today, but I also would prefer to not hate life. You get it.
Okay, so it’s been spring for like a month already and even though I was pushing for spring about two months before that, I finally feel like NOW it’s time. It’s spring, it’s spring!
Heck it’s practically summer.
Okay no I’ll stop. I want to punch me in the face too. No rush summer.
I mean, I did officially change my computer wallpaper to something rather beachy so it’s clearly a new season. And my hand has been hovering over the AC (I start to lose it at 72 degrees outdoors) but I haven’t pulled the trigger. Yet.
This mess is full of my current favorite things: mushrooms, asparagus, almost-popped tomatoes and… of course… eggs. Lots and lots of eggs.
I will never quit the eggs.
And the cheese, obviously.
I get it. I overdo the eggs. But I could truly put them on anything and be thrilled with life. No hating it.
One of the reasons I’m so nutty over this dish is because the runny eggs mix into the pasta and create a delicious rich coating on the noodles. If you’re feeling frisky you could even just add a farm fresh yolk right down in the center of the whole shebang instead of a poached egg. But I was afraid of freaking people out.
People being my husband. Who would think that he’d hate such a thing while really actually loving it but refusing to try it out of fear. You know. The norm.
So we have: pretty little tomatoes that are shoved in the oven until they almost burst, but don’t. Garlic sautéed mushrooms and crisp asaparagus and noodles swirled in olive oil, fresh herbs and freshly grated cheese. And topped off with the softest poached eggs peppered with crushed red pepper.
I need nothing else. Forever and ever.
Spring Pasta with Blistered Tomatoes and Eggs
Ingredients
- 1 pint grape tomatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound mafalda pasta, or another wide noodle-like pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 ounce shiitake mushrooms
- 4 garlic cloves, minced
- 1/2 pound asparagus spears, stems removed and cut into thirds
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/2 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 eggs, fried or poached
- a sprinkle of crushed red pepper
Instructions
- Preheat the oven to 425 degrees F. Add the tomatoes to a baking sheet and drizzle with olive oil, salt and pepper, tossing to coat. Roast for 15 to 20 minutes, or until the tomatoes are just about to burst. Remove from the oven.
- While the tomatoes are roasting, bring the water to a boil and prepare the pasta.
- Heat a large skillet over medium heat and add olive oil and butter. Add the mushrooms and stir. Cook, stirring occasionally, until the mushrooms are soft and juicy, about 6 to 8 minutes. Add in the garlic and asparagus, stirring to coat. Cook until the asparagus are green and vibrant, about 5 minutes. Stir in the pasta, tomatoes, parmesan, fresh herbs, salt and pepper. Toss well to coat and stir. Taste and season additionally if desired. If the pasta seems a little dry, a few drizzles of olive oil and stir.
- Serve topped with a poached egg and a sprinkle of crushed red pepper.
Did you make this recipe?
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I appreciate you so much!
see, now you can have a snickers egg.
82 Comments on “Springtime Pasta with Blistered Tomatoes and Eggs.”
Is it weird that I kind of like the idea of putting a peanut butter egg in here? Don’t worry, logicalness tells me not to do it.
HOW-EV-ER, I totally over do eggs too. I want that runny yolk on all the things….especially pasta. Umm…genius! Pinned
Heavenly. Literally my idea of pasta nirvana. Those blistered tomatoes? With the just poached egg? Killer.
You can never have too many eggs! The yolk makes any pasta ( or dish for that matter) better!
I literally had a similar pasta dish out last night! With a poached egg and everything! So funny.
This looks deliciouuuss!
twins!
Oh those grape tomatoes look incredible. So little but they really add so much flavor to a pasta dish, don’t they? What a great way to kick the candy binge!
I love all of those colors together and the ridges on the pasta give it so much texture – I have never tried that kind of pasta, but I’ll have to look out for it! Yum!!
a million times yes. my grandfather used to make me pasta with eggs and a pinch of salt all the time. this is like a super classy version of one of the most nostalgic meals in my life.
It is impossible to overdo eggs.
We are pasta twins today! But these noodles…whoa. They’re like mini lasagna noodles! Insane. I’ve never had the thought “too many eggs” and love the idea of using the yolk as sauce. I could see this meal working really well over polenta, too. YUM.
I am currently eating candy, but need to be eating this! It looks so good!
This looks AMAZING. I love runny eggs, and I’ve never tried them over pasta before! You can never over-do eggs.
Oh man, this looks perfect. I love a runny egg on my pasta! My crazy over-indulgence this weekend – white chocolate jelly bean fudge, I need to get it out of my house, stat! I can’t stay away…
whaaaaat. that sounds insane.
You and your A/C. It has to be at least 90F before I want to turn it on. I wish I was kidding. LOL This pasta looks so good and I love the texture from the tomatoes and you always make the best looking, most perfect, drippy eggs!
wait wait wait there are coconut filled eggs?! I know what searching for later!
I totally get it.
I pulled the trigger on AC in the car, and fan indoors, I lose it at about 70 degrees. I have no heat tolerance. zilch. zero.
I have yet to try runny eggs on pasta, it sounds delicious and love how it coats the pasta! It’s def on my to make list!!
This pasta looks so freaking good! Egg yolk is my best friend.
This looks so flavorful! Love how it’s topped with eggs!
You can never have enough eggs. I clearly am a huge egg fan. Especially on pasta dishes like this. I LOVE these pictures! Esp the closeup of the swirled pasta on a fork. So pretty. Yay for spring!
This looks gorgeous! I love all the colours and flavours.
this makes me so hungry. ugh.
Ok I totally had something similar for lunch today but yours looks a hundred million times better because it has an egg on it!!
This spring pasta is absolutely stunning. Yes, cadbury creme eggs; I think I secretly stuffed 3 in my mouth yesterday after spotting a candy dish full of them at my Aunt’s. What I really wanted to do was take my purse over and dump all the eggs inside.
Jessica,
I just want to thank you for you never ending humor in your blog along with amazing recipes! I never post comments, but today has been a particularly bad day, filled with bad news and I want to thank you for being a bright spot whenever I look at your blog :-)
cassie… THANK YOU!
Ok, this looks delicious, but in your pictures…what are those orangey / yellow round things in the pasta? Are they whole cloves of garlic? Its actually making me crazy! I can’t figure it out!
tomatoes! i used red and yellow. :)
Dove makes coconut filled eggs?! How did I miss that?!
I totally thought all those yellow tomatoes were egg yolks! I was like, wow, maybe she IS overdoing the eggs…
Now that I realize they’re not eggs, I’m a little relieved (and a little disappointed), but either way, this looks SO good.
I freak at 70 degrees. My AC has been on all weekend long.
You are too cute and funny!!
This dish has got all my favourite flavours in it – tomato, asparagus, thyme…thanks for sharing.
This post made me crave pasta, eggs, and Easter candy all at once. :)
girrrl do you have a poached egg tutorial? they are my favorite way to make eggs but I can never get them right!! yours are always so perfect, I’d love to know your tricks of the trade ;)
My favorite part of this recipe is the serving size. HA! considering how delicious this looks, pretty sure I would consume the obnoxious portion.
This looks so awesome! i can’t wait to make it!
Runny warm egg yolk makes everything better :)
YUM! I’m currently having the same problem of eating Easter candy so I’m clearly going to have to make this asap! p.s., love the word ‘blistered’ to describe those tomatoes!
I’ve been eating so much chocolate lately, it’s not even funny. Also, it’s cheap Easter chocolate time, so I just bought a whole bunch more chocolate. Bad bad bad.
This needs to happen. A chocolate cleanse with some eggy pasta? Count me in!
Oh my! I made this tonight. WOW WOW WOW!
Just made this – so good!! And easy and delicious and I can’t wait to have it again for lunch tomorrow!
Okay, I don’t even like poached eggs but I have to admit that pasta looks delicious. It sounds very satisfying and packed full of vege flavour.
I think this is the perfect elixir for all that candy. The magic egg yolk sauce. Yes! So good!
I’m with you on the eggs – I don’t care how ‘over’ them people are, eggs are fabulous!! And I totally agree, spiced jelly beans are the worst. This pasta looks right up my ally! Lovely pics!!
Words cannot describe how excited I am to make this pasta! It’s everything I need and more.
YUMMY .. simply delicious :D ITS A MUST :P
YUM! You always have such good dinner inspiration. Making your chicken taco salad tonight, but definitely have to try this pasta this weekend!
Just made this for dinner tonight. Safe to say, I. love. you. Even more than I did before. WHY is every recipe you make so perfect?! Ugh. Cannot wait to buy your cookbook.
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I want to die in that.
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Damn, girl. I think I love you.
I made this last night, it was so good. The poached eggs on top took it to a whole other level. Amazing!!!!
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