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Whole-Wheat Spaghetti, Tuna, Chilies, Eggs and Pangrattato

Makes: 
4 servings

Ingredients

2 teaspoons extra-virgin olive oil plus 2 tablespoons
3 tablespoons coarse fresh bread crumbs
1 tablespoon finely chopped fresh parsley
Salt
10 ounces whole-wheat spaghetti
1/2 cup coarsely chopped sun-dried tomatoes, drained if packed in oil
One 6.7-ounce jar tuna packed in olive oil
3 cups lightly packed baby arugula or spinach
4 Garlic-Chili Eggs (see recipe below)

Instructions

Heat the oil in a small frying pan over medium-high heat. Add bread crumbs and saute until crisp, golden brown and moist like sand. Stir in parsley and a pinch of salt. Transfer bread crumbs to a small bowl.

Bring a large pot of well-salted water to a boil over high heat. Drop in the pasta, stir, and cook to al dente according to the package instructions.

Click here for the complete recipe: http://www.montrealgazette.com/life/food-wine/Recipes+Highlighting+versa...

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