Campanelle with Eggs and Capers
Danny Kim
“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor
Recipe information
Yield
4 Servings
Ingredients
½ pound campanelle (or other short pasta)
¼ cup olive oil
4 anchovy fillets
2 finely chopped garlic cloves
2 tablespoons capers
¼ teaspoon crushed red pepper flakes
¼ cup finely grated Parmesan
2 teaspoons fresh lemon juice
4 coarsely grated hard-boiled large eggs
½ cup fresh flat-leaf parsley leaves
Preparation
Cook campanelle until al dente; drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.
Nutrition Per Serving
Calories (kcal) 450 Fat (g) 22 Saturated Fat (g) 5 Cholesterol (mg) 225 Carbohydrates (g) 44 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 18 Sodium (mg) 490
