Pasta w/Hard-Boiled Eggs, Capers & Watercress
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- 1/2 lb
- campanelle pasta or similar
- 1/4 clove
- olive oil, extra virgin
- 2 clove
- garlic, peeled and finely minced
- 2-3 Tbsp
- 1/4 tsp
- aleppo powder or crushed red pepper flakes
- 1/4 c
- freshly grated parmesan (or any similar good quality, freshly grated italian cheese)
- 2 tsp
- fresh lemon juice
- hard boiled eggs, coarsely chopped
- 4 c
- greens: watercress, arugula, baby spinach or similar
- freshly grated nutmeg
1Cook campanelle/pasta in salted water until al dente; drain, *reserving* 1 cup pasta cooking liquid.
2Meanwhile, heat oil over low heat on your smallest burner. Add anchovies (*if using*), garlic, capers, and aleppo powder or red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Note: If you do this before your pasta finishes cooking, just bring it back up to a simmer before tossing it with the pasta.
3Place pasta in a large mixing bowl, toss with 2 tablespoons reserved cooking liquid, the warm olive oil/(anchovy) sauce, parmesan, lemon juice and freshly grated nutmeg. Taste. Add kosher salt and pepper to taste. Throw in eggs and greens. Toss again. Taste and add more pasta cooking liquid as needed until sauce coats pasta. You might want to add a splash more lemon juice, too. I usually end up using a quarter cup of the pasta cooking liquid and a squeeze more of lemon.
4To serve, the pasta was transferred to a serving platter, drizzled with olive oil, another sprinkle of grated Parmesan, garnished with lemon zest and lemon slices.