I may have lost power and hot water in the aftermath of Hurricane Sandy, but I had my best friend, a functioning gas stove, and a stocked pantry. We savored this dish in candlelight with half a bottle of Bordeaux and stories that come out when the lights are off. —D-YUH
angel hair pasta or spaghetti
medium shallot, diced
clove garlic, minced
tin of boneless, skinless sardines in tomato sauce
Preheat oven to 400--the numbers on my oven's dial have smudged off, so this does not need to be exact.
Cook pasta in salted water for about half the suggested time on the box--about 4 minutes. While it's boiling, begin on the sauce.
In a saucepan, saute garlic and shallots in olive oil lightly brown. Pour in about a cup and a half of tomato sauce--either homemade or your favorite store-bought jar. Mix in a tin of sardines in tomato sauce, leaving some large chunks in the sauce. Once heated through, turn off heat.
In an oven-safe casserole dish, mix the drained pasta with the sardine tomato sauce and crushed pepper.
Crack two eggs on the layer of pasta and place on the top rack of the oven for about 10 minutes, until the whites are set.
Once this is sitting on a trivet on your kitchen table, use a fairly sharp knife to split the dish in half, ensuring both parties have a full egg on their serving. Gently scoop each serving into a bowl without disrupting the yolks' balance. Serve with more red pepper, black pepper, parmesan, and/or crusty bread.