Heaven on a Plate - Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg

Today's dinner revolves around two of my most favorite ingredients - Oven Dried Tomatoes and Poached Eggs. 

Pasta with Oven Dried Tomatoes, Pancetta & Poached Egg (+ Zucchini in this version)

Oven Dried Tomatoes are amazingly flavorful and easy to make. Their cooking technique is adaptable to any type or size Tomato that strikes your fancy. Low heat slowly concentrates the Tomato flavor over the course of an hour or two, so all you really need to get these just perfect is some time to wait around as your oven does all the work. The results are wonderful tossed into Pasta as we will do today, or as a Pizza Topping, perhaps even as an addition to Crostini Hors D'oeuvres. Use your imagination. 

Best of all, Oven Drying is utterly foolproof. See how easy it is below ~

*Oven Dried Tomatoes

2 -4 Servings depending on use 

Ingredients:

1 Lb or more medium or large Tomatoes of your choice, for this recipe Plum or Campari would work best but all tomatoes work - just slice them to a uniform size.

Tomatoes Ready to Cook, Photo: NK

Kosher Salt

Black Pepper

Olive Oil for drizzling

Dried Oregano, optional

Method:

1. Preheat oven to 250. 

2. Slice Tomatoes to about 1/4 or 1/3 inch thick. Just be sure to keep them uniformly thick. *If using Cherry or Grape Tomatoes, slice them in half. 

3. Place Tomatoes on a wire rack over a baking sheet with sides.

4. Drizzle with Olive Oil and top with Salt, Black Pepper, and optional Oregano.

Cook for 1.5 to 2.5 hours until somewhat dried and wrinkled. It's a good idea to check them at around the 90 minute mark. Smaller Tomatoes should be done by then, larger will take longer.

Storage:
Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Uses:

Wonderful tossed into pastas, as a pizza topping, delicious on their own, or even as a crostini or sandwich topping. Can be stored in an air-tight container in the fridge for 3-5 days. They will lose some of their dryness but will still taste delicious. 

Oven Dried Grape and Campari Tomatoes, Photo: NK

Now we'll use our flavor-packed Tomatoes to create a totally simple, knockout pasta dish that will impress even your toughest critics. How did this recipe come about? Well, a few years ago, my husband and I dined at a restaurant nearby our house where they served a version of today's dish. It was perhaps the first time I'd knowingly eaten Oven Dried Tomatoes and I found them and the whole dish absolutely delicious. The sweetness of the Tomatoes coupled with salty Pancetta and a heavenly runny Poached Egg (which I'm always a sucker for) was a majorly winning combo. I just knew I'd have to make this dish at home. 

The below recipe is a riff off a Giada Di Laurentiis Tomato and Pancetta Pasta recipe.  To make it my own, I added more fresh herbs and Oven Dried, rather than canned Tomatoes. Giada didn't call for a Poached Egg topping  but I have a feeling she'd approve. I hope you enjoy this restaurant-quality yet doable recipe. If you are looking to make your loved ones or guests swoon, this is the way to go!

Spaghetti with Oven Dried Tomatoes, Pancetta and Poached Egg 
Inspired by Giada Di Laurentiis
Serves 4

Ingredients: 
1 Recipe Oven Dried Tomatoes*
1 Pound Spaghetti
6 Ounces thick cut Pancetta or good quality thick Bacon, diced
2 Tablespoons Extra Virgin Olive Oil
3 large Cloves of Garlic, minced
1 Maui or Vidalia Onion, or other white/yellow Onion, diced
6 Sprigs Fresh Thyme (optional)
1/4 teaspoon or more to taste Crushed Red Pepper
1/2 teaspoon Black Pepper
2 Large Pinches of Salt + more

Freshly grated Parmesan, optional, for serving

Method:
1. Set a large pot of well salted water to boil for the Pasta. Add the pasta to to the pot about 15 minutes before you think the rest of the dish will be ready is ready. 

2. Meanwhile, In a separate large skillet, add the Olive Oil and Chopped Pancetta. Cook over medium heat for about 6 minutes stirring occasionally until golden brown. 

3. Add the Onion to the skillet and sauté until tender for about 4-6 minutes. 

4. Add pinches of Salt. Toss in the whole Sprigs of Thyme, Garlic, and Crushed Red Pepper. Saute for 1-2 minutes stirring constantly so Garlic does not burn. Finally, add the Oven Dried Tomatoes to the skillet and let cook for another 2 minutes, stirring occasionally, until heated through. Remove and discard Thyme Sprigs. 

5. In a third small saute pan with high sides, prepare to poach your eggs. You'll do this at the end of the recipe, after plating the pasta and sauce, but it's good to have everything set up and ready. Make sure the pan is filled halfway with water and a drop of Vinegar to help the Eggs come together. When you are ready to poach, you'll need water to be at a gentle boil and be sure to have a large slotted spoon handy. 

6.When Pasta water has come to a boil, add the Spaghetti and cook according to package instructions. Go for al dente especially because you will cook the pasta an additional 2 minutes when you add it to the sauce. Reserve a 1/4 cup or so of pasta water, just in case. When Pasta is done, drain and add it to the skillet with the Pancetta and Tomatoes. Turn the flame to low and toss Pasta and Sauce a minute or so until heated through and fully incorporated. Add pasta water and stir if you want the "sauce to be thicker or the past looser. Plate Pasta portions and create a little nest at the top of each for the Egg.

7. Time to poach two Eggs! 

When your poaching is done (whites will be opaque), remove eggs very carefully with a slotted spoon and place one Egg atop each plate of Pasta. Note that the Egg has a better chance of staying intact if you carve out that little nest we talked about. 

8. Sprinkle with Black Pepper, a little more salt,  and optionally garnish with something pretty and green, like a sprig of Thyme. Cut into the Egg quickly and give the pasta a stir so all the delicious runny Yolk. Nothing better!! If you're looking for more flavor, additional Crushed Red Pepper and freshly grated Parmesan Cheese are welcome additions. Enjoy! 

Ramped Up - Spaghetti with Ramps, Breadcrumbs, & Poached Egg

Since foraging is the new farming, I thought ramps would be a timely addition to NK's vegetable hall of fame. Not familiar with ramps?

Also known as Wild Leeks, ramps are a foraged green available for a very short period in early spring. A relative of the onion, they grow wild across the US, especially in the Appalachian region. In flavor, they are pungent and garlicky with both edible leaves and bulbs. For even more Neurotic Kitchen Ramp Recipes click HERE.

Ramps are also pretty attractive:

Ramps, Photo: NK

Like most pretty things, they become that much more alluring when they're hard to get. Said to be the earliest green of the spring season, the scarcity of ramps definitely adds to their veggie celeb status. If you look around this time of year, you'll surely see ramps popping up on farm-to-table menus everywhere. If you're lucky enough to have a good farmers market or gourmet produce shop, they're likely to show up during that fleeting window in early April. They have a cult following among chefs and at home cooks alike, as evidenced by this article about retailers price gouging for these sought after beauties: Price Gouging of Ramps! 


Still want more ramp edification? Check out this concise overview of Ramps, courtesy of the Organic Authority: All About Ramps


And this article from a few years back explores the reasons behind the popularity of Ramps, both with chefs and everyday gourmands - Time U.S: For Foodies, Ramps are the New Arugula

~Last April was my first ramp rodeo, and with this newly discovered ingredient, I decided to make Mario Batali's Spaghetti With Ramps. Ramps do well when simply prepared.  Their springy flavor is pronounced and definitely translates best to the palate with minimal interference from competing tastes. Mario's recipe was great, and in the subsequent weeks, I was inspired to buy up as many bunches of ramps as I could so we could enjoy them while they lasted. In general, ramps can be prepared in a similar manner as you would leeks or scallions. They taste fantastic when brushed with oil and simply grilled, or ground into a pesto, and even when pickled (an ideal way to make ramps last past their short seasonal window). Make ramps while the sun shines, I always say...

This year, I decided I would remake the Batali recipe with a few tweaks:

1 - Adding breadcrumbs to amp up the textural complexity of the dish.
2 - Adding a runny, poached egg, because, if you ask me, nothing is better than a runny, poached egg.


First, let's make our Pangrattato, or breadcrumbs. The basic way to make homemade breadcrumbs is simply to let a good quality loaf of bread go stale over a few days. From there, you can grate it on a box grater until you have the desired amount of crumbs. If you are looking for a time-saving option, most good bakeries package and sell their fresh breadcrumbs. It's Monday, so you can bet I will not be grating bread on my own...Short cut time.


Pangrattato with Thyme
Adapted from Jamie Oliver

Makes Half a Cup (Serves 4+)

Ingredients: 
4 Tablespoons Olive Oil
1/2 cup Grated Bread Crumbs
2 Tablespoons chopped fresh Thyme Leaves


Method:
Heat oil in a skillet over medium heat. 
Stir in breadcrumbs and thyme.
Fry for about 3 minutes, stirring often, until golden brown. Set aside.

Pangrattato Ingredients, Photo: NK

Golden Brown Pangrattato and Thyme, Photo: NK

Spaghetti with Ramps, Pangrattato and Poached Egg
Adapted from Mario Batali
Serves 4

Ingredients:
1 Lb Dry Spaghetti
3 Tablespoons Extra Virgin Olive Oil
8 Ounces Ramps - white bulb ends cut off and green leaves cut in half or thirds & set aside.
1/2 cup Pangrattato with Thyme* (recipe above)
4 Farm Fresh Organic Eggs (free range if possible)
1.5 Tablespoons Red Chili Flakes (less if you like it not so spicy)
2 Tablespoons Kosher Salt 

Method:

Boil Water in a large pasta pot and add 2 Tablespoons of Salt. 

Cook Spaghetti according to package directions.
While pasta is in the water cooking, heat Oil in a large skillet over medium high heat. 

Meanwhile put water in another high sided frying pan and bring to a slow boil ( for the poached eggs)

Next, Add the white root ends of the ramps to the skillet and saute until tender.

Add a bit of salt and chili flakes. 

Next, add the ramp greens and sauté until totally wilted - at least 5 minutes. Test the ramps by tasting. They can vary between tougher or more tender. If they are on the chewier side you can continue to cook.

Wilting the ramp leaves, Photo: NK

Once pasta is done, drain and add it to the skillet with the ramps. Reserve a half cup of pasta water in case you need to loosen the pasta later.Toss pasta with ramps to coat and turn heat down to the very lowest flame.

Pop your eggs into the slow boiling water and poach (adding a drop of vinegar to the water will help keep the eggs intact). Yolks should remain very soft.

Finished Spaghetti with Ramps, Thyme Pangrattato and Poached Egg, Photo: NK

To plate: Divide pasta among serving bowls, top with breadcrumbs, and carefully slide the poached egg onto the top of each bowl using a slotted spoon.
Serve right away.

Runny Egg Deliciousness, Photo: NK

~Special thanks to my master egg poacher, Mr. NK. 


Buon Appetito! 

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