Easy Pantry Pasta

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Easy Pantry Pasta

 

2 slices country bread

6 tablespoons olive oil

1/2 large yellow onion, chopped

2 cloves garlic, finely chopped

3/4 teaspoon crushed red pepper

1/4 teaspoon sea salt

3 tablespoons chopped parsley

2 tablespoons chopped capers

1 large lemon , zested

3/4 pound spaghetti or linguine

3 egg yolks

1/2 cup grated Parmigiano-Reggiano

 

Heat oven to 350 degrees. Cut the bread into 1/3-inch cubes. Toss with 1

tablespoon oil and spread in a single layer on a baking pan. Bake until golden,

2 to 3 minutes.

Fill a medium stockpot with water and bring to boil. Heat 4 tablespoons oil in a

large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and

cook until onion is golden brown. Remove skillet from heat and add the parsley,

capers, and lemon zest.

Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and

cook until al dente -- about 8 minutes. Drain, reserving 3 tablespoons of the

cooking water.

Slowly whisk the reserved pasta water into the egg yolks and remaining

tablespoon of oil.

Add the egg mixture and spaghetti to the skillet. Toss to combine and cook over

low heat until warmed through, 1 to 2 minutes. Transfer to a serving bowl. Top

with Parmigiano-Reggiano and the croutons and serve immediately. Serves 4.