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Spring Pasta with Blistered Tomatoes and Eggs

5 from 4 votes
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  • 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


  • 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.

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