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Whole-grain spaghetti with poached eggs

Serves 4

Make this dish any time of day -- in the morning, for brunch, or for a late night supper. When you cut into the egg, the yolk and yogurt make a silky sauce for the pasta.

Salt and black pepper, to taste
1/4 cup olive oil
1/2 leek, thinly sliced
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper
1 pint cherry tomatoes, halved
8 ounces whole wheat spaghetti
1 tablespoon distilled white vinegar
4 eggs
1/4 cup chopped fresh basil
1/4 cup thick plain yogurt

1. Bring a large pot of salted water to a boil.

2. In a large skillet, heat the olive oil over medium heat. Add the leek , garlic, salt, and black pepper. Cook, stirring often, for 5 minutes, or until the vegetables are soft. Add the red pepper and tomatoes. Cook 3 to 4 minutes or until the tomatoes are just soft; keep warm over low heat.

3. Add the pasta to the boiling water. Stir occasionally until the water returns to a boil. Cook for 9 to 10 minutes or until the pasta is tender but still has some bite.

4. With a slotted spoon, scoop the pasta out of the boiling water and put into the skillet with the tomato mixture. Add 1/2 cup of the pasta cooking water and toss well; keep warm over low heat.

5. Add the vinegar to the remaining pasta water and lower the heat to a simmer. Crack 1 egg into a teacup. Tilt the cup and slowly lower it into the simmering water. When the egg is covered with water, tip the cup and release the egg. Repeat with the other 3 eggs. Poach the eggs for 3 to 4 minutes or until the whites set.

6. Use a slotted spoon to remove the eggs from the water; transfer to a plate.

7. Add the basil to the pasta and toss well. Divide the pasta evenly among 4 warm pasta bowls. Top each with a poached egg and a spoonful of yogurt. Adapted from Jody Adams

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