Spaghetti di Ettore
Spaghetti di Ettore
Adapted from Naples at Table, Cooking in Campania by Arthur Schwartz
Ingredients
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2 red bell peppers
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1 tbsp salted capers, thoroughly rinsed, coarsely chopped if large
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1 or 2 large cloves garlic, finely chopped (or more to taste)
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¼ cup finely chopped parsley
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Salt
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Freshly ground pepper
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3 rounded tbsp fresh or dried bread crumbs
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5 tbsp extra-virgin olive oil
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12 ounces spaghetti, linguine or bucatini
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2 eggs
Directions
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Roast, peel and clean the peppers, *see note following the recipe. Cut them into ¼-inch-wide, lengthwise strips.
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In a small baking dish, combine the pepper strips, the capers, the garlic, and the parsley. Season with salt and freshly ground pepper. Sprinkle bread crumbs on top. Set aside until you are ready to finish the dish. This can be done as far ahead as the morning for the evening.
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When ready to assemble the dish, put the water to boil for the pasta. Just before placing the pasta in the salted water, drizzle the pepper mixture with 2 tbsp of the olive oil, then place it in a preheated 350-degree oven for 10 minutes,
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While the pasta is boiling and the peppers are baking, fry the eggs over medium heat, in 2 or 3 tbsp of olive oil, sunny-side up, until the whites are set and the yolks are still runny.
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Drain the pasta and pour it into a large (preferable heated) serving bowl. Using 2 forks, toss in the baked peppers and the fried eggs, using some or all of the egg-cooking 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 of it.
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Check for salt and pepper and serve immediately with or without grated Parmigiano or pecorino cheese.