Along the lines of my poached egg over soba/udon/fettucini noodles from a previous post, I have another idea. This time, for leftover marinara sauce and pasta. I made a gigantic pot of sauce for our Catskills weekend, 5 adults and 2 solid-food eating kiddos and I thought we’d wax it. Nope. In addition to our dish, our wonderful hostess my friend’s mom, roasted a leg of lamb from a local Catskills Farm. Wow. Amazing.
Back to the pasta & marinara. We are still eating it, and its Wednesday. Miles & I are alone for a few nights, so we will be cleaning out the fridge of leftovers.
This includes the marinara sauce and elbow pasta. I didn’t have a ton left as Miles has been obsessed with it all week- truth be told his love for tomatoes is so die hard that he eats diced tomatoes from the can- so I needed something “more”. I work on Wednesdays, so I didn’t want to spend a lot of time fixing another item. Then it dawned on me- eggs!
I put the leftovers in my dutch oven and dug two pits in the pasta and cracked an egg into each. I then sprinkled some fresh pepper & sea salt over the top and put the lid on. I cooked the entrée with the lid on for a few minutes over medium heat until the eggs were fulling cooked. Wow. I have never done this before- why- I don’t know. It was perfect.
To top off our dinner, I cut up one of our fresh tomatoes from this week’s Denison Farm CSA. It was all about the tomato tonight!
Have you done this before? If so, what dishes?