Ingredients
1 lb whole wheat short pasta (gemelle, cavatappi, farfalle, rotini)
1 can cannellini beans (garbanzos work fine)
1/2 onion
4 large cloves garlic, finely diced
2 large cloves, garlic, coarsely diced
1 large bell pepper, diced
1 large zucchini, diced
4-6 eggs
Olive oil
Salt
Your favorite dried or fresh herbs (oregano, basil, rosemary, thyme, parsley)
Preparation
Boil water and cook your pasta.
In a large sauté pan, add some oil over medium heat. Add the onions-sweat for 2 minutes;
add the finely diced garlic, cook for 1 more minute;
add the bell pepper-cook for 3 more minutes;
add the zucchini-cook for 2 more minutes;
add the can of beans; add the herbs.
Keep on simmer. When the pasta is done, use a slotted spoon to transfer it into the large pan with the beans and veggies. Don’t worry about letting a little water in, the heat is on the pan. Mix well, and when completely integrated, turn the heat off.
In a separate pan, heat some olive oil to almost smoking. Crack each egg into the oil and use a spatula to make sure they don’t run into each other. Cook until each egg has a firm white with crispy edges (yolk should still be runny).
Portion the pasta e fagioli into 4-6 shallow bowls, and place a crispy edged, runny yolk egg on top of each. Quickly, toss the roughly chopped garlic into the egg oil, and let them get crispy. Sprinkle crispy garlic over each bowl and then serve with great fanfare.
