You people who do kitchen remodels and renovations must have NERVES. OF. STEEL.
I’m packing up ninety percent of my pots and pans today and I’m basically a basket case over here.
If you need me over the next ninety-six hours, I’ll be bawling in my kitchen.
And, I mean, this move is basically against my will. I would live in our current apartment for.ev.er if I hadn’t ruined everything by graduating and the school weren’t kicking us out.
But you people do this VOLUNTARILY!!
I’m in awe. Really.
In summary: moving is the worst.
Let’s talk instead about the good old times when I had a pot accessible to cook pasta on my stove, shall we?
What I wouldn’t give for a big bowl of this!!
It’s basically a simple weeknight spaghetti made extra special with roasted red peppers that are actually roasted again in a bath of olive oil, capers, breadcrumbs and cherry tomato juices. These get tossed together with the pasta and then topped with a fried egg, the yolk of which doubles as the sauce for the dish!
Yes, that’s right. You break the yolk and mix it all together as quickly as possible so that it becomes almost a carbonara situation. Without the meat, obvs.
It’s a little bit fancy, but it’s mostly just a good old-fashioned home-cooked meal.
Make it. And then invite me over for dinner. I promise I won’t gaze longingly at your cookware.
- 2 red bell peppers
- 1 pint cherry tomatoes
- 1 tbsp salted capers
- 4 cloves garlic, minced
- ¼ cup finely chopped parsley
- salt and freshly ground black pepper, to taste
- 3 tbsp Italian seasoned coarse bread crumbs
- 5 tbsp extra virgin olive oil, divided
- 1 lb spaghetti
- 4 large eggs
- freshly grated parmesan cheese
- Roast the peppers under a broiler or using the flames on a gas burner, turning them frequently so that they char all over. Once they are totally blackened and blistered, place them in container and cover. Allow to sit for a few minutes, then peel. Open them up and deseed them, then cut into ¼-inch strips. Set aside.
- In a small baking dish, combine the cherry tomatoes, roasted pepper strips, capers, garlic, and parsley. Season to taste with salt and black pepper.
- Heat oven to 350F. Bring a large pot of salted water to a boil.
- Just before the pot starts to boil, drizzle 2 tbsp of the olive oil over the pepper mixture. Place in the oven and bake for 10 minutes.
- Meanwhile, cook the spaghetti to desired consistency. Drain, reserving 1 cup of pasta water.
- Using the remaining olive oil, fry the eggs in a large skillet until the whites are set but the yolks are still runny.
- In a large bowl, combine the pasta with the peppers, eggs, and olive oil from the eggs. Toss quickly to combine breaking up the yolks so that they act as a sauce. Add in a few tablespoons of pasta water as needed to form a sauce. Season to taste with salt and black pepper.
- Serve warm with grated parmesan cheese.