My kids like spaghetti and they like eggs, so I thought I would give this a try.
1 tbsp butter or olive oil
2-3 cloves garlic, minced
1/2 lb. ground Italian sausage (optional)
1 14-ounce can Italian-style diced tomatoes, lightly drained
Smidge of crushed red pepper
Salt and pepper to taste (I used sea salt)
6 eggs, beaten
Leftover pastaâ€“about 6 ounces worth (I didn’t have any leftover so I just made some.)
1 Tablespoon chopped fresh basil, if you have it
Preheat broiler and make sure you are using an oven-proof skillet.
Heat butter or oil in a large skillet. Add garlic and sautÃ© about 30 seconds (never brown garlic). Add the Italian sausage and cook until done.
Add tomatoes with about half their juice, season with salt, pepper, and crushed red pepper. Simmer for about 5-8 minutes, stirring occasionally, until tomatoes have broken down some and juice is reduced.
Add pasta and stir to coat. Give it a minute or two to heat through, then reduce heat to low and pour beaten eggs over. Quickly stir things around so you have a somewhat even distribution of egg and pasta.
Sprinkle with parmesan and chopped basil, then just let it heat slowly so the eggs can cook without scorching.
When the eggs have mostly set, stick the whole thing under the broiler to finish cooking.
Cut into wedges and serve!
We had this with a salad.
Did I change anything? The recipe called for just regular diced tomatoes, but I used the Italian-style ones for more zip. I also added the Italian sausage.