Spaghetti With Fried Eggs and Roasted
(NYT 6/25/00 Arthur Schwartz)
1 tablespoon salted capers, thoroughly rinsed and coarsely chopped if large
1 or 2 large cloves garlic, peeled and finely chopped (or more to taste)
1/4 cup finely cut parsley
Salt and freshly ground black pepper to taste
3 rounded tablespoons fresh or dried bread crumbs
12 ounces spaghetti
5 tablespoons extra-virgin olive oil
Freshly grated Parmesan or pecorino cheese, or a combination.
1. Roast the peppers over a gas flame or in a 450-degree oven until they are black and blistered. Peel and clean the peppers, then slice into 2-by-1/4-inch strips.
2. In a small baking dish, combine the pepper strips, capers, garlic and parsley. Season with salt and black pepper. Sprinkle the bread crumbs on top. Set aside until you are ready to finish the dish. This can be done as far ahead as the morning of an evening serving.
3. Boil a large pot of water for the spaghetti. Preheat the oven to 350 degrees.
4. When ready to assemble the dish, add salt to the boiling water. Just before placing the spaghetti in the salted water, drizzle the pepper mixture with 2 tablespoons of the olive oil and place it in the oven for 10 minutes.
5. While the pasta is boiling and the peppers are baking, fry the eggs over medium heat in 2 or 3 tablespoons of olive oil, sunny side up, until the whites are set and the yolks are still runny.
6. Drain the pasta and pour it into a large (preferably heated) serving bowl. Using 2 forks, toss in the baked peppers and the fried eggs, using some or all of the olive oil, too. As you toss, break the whites into pieces and let the yolks act as sauce—they will spread over the pasta and cook further from the heat. Serve immediately with grated Parmesan or pecorino cheese, or a combination of the two.
Yield: 2 servings as a main course; 4 as a first course.