Pasta With Tomato-Poached Eggs

Name: Pasta With Tomato-Poached Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 ounces spaghetti; Salt and pepper; 2 large eggs (preferably at room temperature); 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 shallot, finely chopped (about ¼ cup); 2 garlic cloves, finely chopped (about 1 teaspoon); ½ teaspoon crushed red pepper, plus more to taste; 1 tablespoon capers, drained if brined (rinsed if salt-packed); 1 (28-ounce) can crushed tomatoes; 2 tablespoons unsalted butter; Fresh basil leaves, as desired, for serving

By Christian Reynoso

Updated March 9, 2026

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

Media 1 of 1

Ready In: 30 min
Rating: 5(112)
Comments: Read comments

This pasta is a simple luxury: rich and satisfying after a busy day and even ideal for brunch on the weekend. It starts with a glossy, buttery tomato sauce, punchy with capers, that clings to the pasta and feels indulgent. Eggs are poached right in the sauce until just set, adding a velvety richness to every bite. The sauce is tossed with steaming spaghetti, then finished with a handful of torn basil and a splash of lush olive oil for a meal that’s elegant in its ease.

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Ingredients

Yield:2 servings

8 ounces spaghetti
Salt and pepper
2 large eggs (preferably at room temperature)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 shallot, finely chopped (about ¼ cup)
2 garlic cloves, finely chopped (about 1 teaspoon)
½ teaspoon crushed red pepper, plus more to taste
1 tablespoon capers, drained if brined (rinsed if salt-packed)
1 (28-ounce) can crushed tomatoes
2 tablespoons unsalted butter
Fresh basil leaves, as desired, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a large pot of salted boiling water, cook the pasta according to package instructions until very al dente (about 2 minutes less than the instructions on the packaging) and drain. Crack each egg into a separate small bowl (this will make them easy to slide into the tomato sauce later).
Step 2
Meanwhile, heat olive oil in a medium (2- to 3-quart) saucepan over medium-low. Add the shallot and cook, stirring occasionally, until very soft and slightly golden at the edges, about 3 minutes. Stir in the garlic, crushed red pepper and capers, and once aromatic, 15 to 30 seconds, stir in the tomatoes and butter. Season with salt and give a good stir.
Step 3
Adjusting the heat as needed, bring the tomato sauce to a gentle simmer. Working with one egg at a time, slide the eggs into the saucepan so they have some space (1 to 2 inches) between them. Cover the pan with a lid and cook the eggs until the whites are set and the yolks are soft and still a little runny (or cook to your preferred doneness), about 10 minutes. With a slotted spoon, transfer the eggs to a plate.
Step 4
Add the drained pasta to the tomato sauce and cook, stirring regularly with tongs, until the sauce thickens slightly and the noodles are al dente, about 2 minutes. Turn off heat and season with salt to taste.
Step 5
Transfer the pasta to the serving plates or bowls and top with the poached eggs. Finish with black pepper, basil leaves and more olive oil drizzled over, if desired.