This dish is a seriously satisfying fall meal and is so delicious. I had to share.
A few suggestions on the recipe from me 🙂
- I cooked the onion, garlic and fennel for at least double the suggested time, maybe even more. Caramelized fennel is so amazing, you want it to get nice and browned. This makes it richer and more flavorful and have less of a licorice-type taste to it.
- I am not sure why they suggest to top with raw oregano, it is not very pleasant. Put a little oil in a pan and when it gets nice and hot flash fry it for a minute or so, flipping frequently, until it is nice and crispy. I promise you will love this. I actually used coconut oil for this 🙂
- For me it took longer than the suggested time to reduce the sauce once I added the tomato sauce. Make sure you cook it down long enough so that once you add the pasta it is a thick sauce rather than a watery one. Use your best judgement.
- Lastly, I would try to time the eggs to be done closer to plating than their recipe suggests. Other wise you will be adding a cold egg to your pasta. Perhaps drop them in right before you add the tomato sauce. Definitely make sure you only cook them for 6 minutes and stop the cooking process with cold water, even ice, right after though! You want that yolk to remain nice and runny so when you cut into it on top of the pasta that luscious gooeyness pours all over making the dish creamy and amazing.
Please see the recipe and instructional pics from Blue Apron for this dish below this pic of my final product.
- 2 Farm Eggs
- 1 Cup Fregola Sarda Pasta
- 1 15-Ounce Can Tomato Sauce
- 2 Cloves Garlic
- 1 Bulb Fennel
- 1 Bunch Kale
- 1 Red Onion
- 1 Bunch Oregano
- ½ Cup Grated Parmesan Cheese
- ½ Teaspoon Crushed Red Pepper Flakes
Heat a medium pot of salted water to boiling on high.
Once boiling, add the pasta and cook 10 to 14 minutes, or until tender.
Turn off the heat.
Drain thoroughly and return to the pot.
Stir in a drizzle of olive oil and season with salt and pepper.
While the pasta cooks, wash and dry the fresh produce.
Heat a large pot of water to boiling on high.
Peel and small dice the onion.
Peel and mince the garlic.
Cut off and discard the fennel stems; small dice the bulb.
Remove and discard the kale stems; roughly chop the leaves.
Pick the oregano leaves off the stems; discard the stems.
While the pasta continues to cook, carefully add the eggs to the large pot of boiling water; cook for exactly 6 minutes.
Drain the eggs and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
When cool enough to handle, carefully peel the eggs and season with salt and pepper.
Set aside in a warm place.
Rinse and dry the pot.
In the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot.
Add the onion, garlic, fennel and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
Season with salt and pepper.
Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
Add the kale; season with salt and pepper.
Cook, stirring occasionally, 1 to 2 minutes, or until wilted.
Add the tomato sauce and ½ cup of water to the pot of vegetables; season with salt and pepper.
Cook, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume.
Remove from heat.
Add the cooked pasta and half the cheese to the pot of vegetables and tomato sauce; stir to combine.
Season with salt and pepper to taste.
Divide the finished pasta between 2 dishes.
Garnish with the oregano and remaining cheese.
Top with the cooked eggs.