Ingredients
-1/2 lb. Whole wheat pasta, cooked al dente
-EVOO for sauteeing
-1 tbsp butter
-1/3 c Kalamata Olives, halved
-4 large cloves garlic, minced
-1/3 cup thinly sliced yellow onions
-1 tsp red pepper flakes
-1 1/2 to 2 cups grape tomatoes halved
-1 bunch brocollini, steamed, slighly chopped
-2 eggs, room temp
-sprinkle of paprika
-1 cup freshly grated parmesean-reggiano cheese
-Chopped Parsley
-Salt and Pepper to taste
Preparation
Saute onions, olives, garlic, salt, pepper and red pepper flakes in 2-3 tbsp EVOO until tender, then add tomotoes and brocollini. Simmer until nice juices from tomatoes form and add parsley, then swirl with butter. Meanwhile, cook pasta al dente and fry 2 eggs, sunny side up or over-easy sprinkled with paprika, pepper and salt. Serve pasta with sauteed tomatoe/olive/brocollini mixture mixed in and top with fried egg. Sprinkle with losts of cheese. Enjoy!
