Talk about an easy dinner with the stuff I had laying around…
What I Used:
- 1 Tbsp olive oil
- A small onion, chopped
- About 10-12 oz leftover red sauce (made from the last time I made pizza–it was about a can and a quarter of Aldi’s canned tomato sauce with some tomato paste and spices mixed in)
- 2 eggs
- Some water
- Spaghetti (gluten free corn spaghetti from DeBoles)
- Cheddar Cheese
What I Did:
Heated olive oil over medium-high heat in a small pot. Sauteed onions till soft. Added sauce and some splashes of water so it would simmer instead of spattering. Added some salt, basil, and oregano.
Got sauce to medium high. Carefully cracked eggs one at a time into a bowl, then put them in the simmering sauce. Turn heat down to the lowest setting, covered, and made the spaghetti according to package instructions.
Served eggs and most of the sauce over spaghetti and added some cheddar cheese.
Very tasty. The eggs added a creaminess to the dish, as well as some protein. I’d say that unlike the last time I used the corn pasta, this was very good. I think last time I undercooked the pasta and this time I corrected that. I think corn pasta is tasty with red sauce for sure! This was an easy and delicious meal to make from the odds and ends in the fridge.