Pasta With Tomato-Poached Eggs

Preparation

1. 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). 

2. 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. 

3. 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. 

4. 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. 

5. 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.