Baked Spaghettini with egg

  • 难易程度


  • 300 g0SXE011
  • 20 g Butter
  • 3 eggs
  • 30 g black stoned olives
  • 1 tbsp salted capers
  • 1 small bunch Italian parsley
  • 1 clove garlic
  • salt and pepper
Spaghettini n° 11


Peel the garlic and crush it with the palm of your hand. Rinse the capers from the salt under running water.Chop the olives. Rinse and chop the parsley. In a saucepan heat the oil with a clove of garlic and remove it, once golden.Add the capers and the olives, flavour for a few minutes, remove the saucepan from the heat and put it on the side.Next, in a large saucepan bring to the boil plenty of water; salt it and toss the spaghettini in it; drain them when al dente into a bowl and mix them with the capers and olives kept aside.In another bowl whisk the eggs and the parsley with a fork; season with a pinch of salt and a smattering of pepper, then pour them over the spsaghetti, mixing well with a wooden spoon.Heat a knob of butter in an oven proof dish then put the spaghetti mixture and put it a preheated oven at 250 °C or, even better, under the grill for about 5 minutes, until the top of the pasta is golden brown.Remove the dish from the oven, let it cool for a minute and serve nice and warm.