Description
Bold, comforting chili garlic pappardelle tossed with tender-crisp smashed broccoli and finished with runny soft‑boiled eggs for a rich, satisfying meal.
Ingredients
Units
Scale
- 8 oz pappardelle pasta
- 3 cups broccoli florets
- 2 tbsp olive oil, divided
- 4 garlic cloves, thinly sliced
- 1–2 tsp chili flakes (to taste)
- 1 tbsp tomato paste
- 1/2 cup pasta cooking water
- Salt and pepper, to taste
- 2 large eggs
- 1 tbsp butter (optional)
- 2 tbsp grated Parmesan or Pecorino (optional garnish)
- Fresh parsley or basil, chopped (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Add eggs and cook 6–7 minutes for soft‑boiled. Immediately transfer to an ice bath.
- Once cooled, peel and set eggs aside.
- In same boiling water, cook pappardelle until al dente per package instructions. Reserve ½ cup pasta water, then drain.
- While pasta cooks, heat 1 tbsp olive oil in a nonstick pan over medium-high heat. Add broccoli florets and press gently with a spatula (or heavy pan) to “smash.” Let cook 4–5 minutes until blistered and slightly charred; flip and cook another 2–3 minutes. Season with salt and pepper, then remove from pan.
- In same pan, add remaining 1 tbsp olive oil. Sauté garlic and chili flakes for 1–2 minutes until fragrant (watch for burning).
- Stir in tomato paste and cook 30 seconds. Add pasta water, stirring to create a glossy sauce.
- Add drained pappardelle to pan, tossing to coat. Stir in butter if using and season with salt and pepper.
- Plate pasta, top with smashed broccoli, and gently halve soft‑boiled eggs, placing on top.
- Sprinkle Parmesan and fresh herbs before serving.
Notes
- Adjust chili level per taste or swap with fresh sliced chili.
- For extra garlic depth, roast garlic in the broccoli‑smashing step.
- Use gluten‑free or whole‑grain pappardelle as needed.
- Add anchovy paste or a splash of white wine when sautéing garlic for umami boost.
- Serve immediately—eggs firm up quickly.
Nutrition
- Serving Size: 1 plate (approx. half recipe)
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 195 mg