3-HERB LINGUINE WITH BREADCRUMBS AND FRIED EGGS
PREP: 20 MIN | Cook: 25 min | SERVES: 6
1 box (450 g) Italpasta Linguine
⅓ cup Extra Virgin Olive Oil, divided
3 garlic cloves
2 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
½ tsp chopped fresh parsley
¾ cup grated Parmesan cheese
¼ cup seasoned breadcrumbs
6 large eggs
pinch each salt and pepper
In a small pot, heat ¼ cup olive oil over medium-low heat. Add the garlic cloves, rosemary and thyme; cook for 15 minutes. Remove from heat and let oil sit for 15 minutes. Remove and discard garlic cloves.
Cook Italpasta Linguine in a large pot of boiling water until al dente, 7 minutes. Reserve 1 ½ cups pasta water and drain pasta. Return cooked pasta to pot over medium heat. Add Parmesan cheese, pasta water and flavoured oil; toss to coat for 2 minutes.
Meanwhile, heat remaining olive oil in a large non-stick skillet over medium-high heat. Fry eggs in oil until cooked sunny side up, or desired doneness.
To serve, divide pasta between plates, sprinkle with breadcrumbs and top with fried egg. Serve immediately.