Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2012
- 2 large eggs, shells washed
- Salt and pepper
- 1/2 pound short, twisted pasta, such as fusilli
- 3/4 pound small red potatoes, thinly sliced
- 1/2 pound green beans, trimmed and halved crosswise
- 2 cans (5 ounces each) tuna packed in olive oil, drained, oil reserved
- 2 large tomatoes, diced medium
- 1/3 cup pitted Nicoise olives
- 2 tablespoons red-wine vinegar
In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.
This dish is great served warm, room temperature, or even chilled, so it's perfect for a potluck or picnic.
Since the eggs are cooked in the same water as the rest of the dish, you should clean them as you would fruits and vegetables.