Spinach and Tomato Pasta with a Poached Egg

Method

• Step 1

  Cook penne according to package directions and drain.

• Step 2

  In a large frying pan over medium-low heat, heat oil. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes are very soft and broken down, about 10 minutes.

• Step 3

  Add spinach, yeast, and paprika

• Step 4

  Cook, stirring, until spinach is wilted and mixture is hot. Add penne and basil. Reduce heat to low.

• Step 5

  Crack egg into a small bowl or dish, taking care not to break the yolk.

• Step 6

  In a small pot, heat 5 inches of water over medium-low heat until it’s simmering. (You should be able to hold your finger in the water about 3 seconds, but no longer.)

• Step 7

  Add 1 tsp white vinegar (optional). Use a spoon to stir the water into a gentle whirlpool. Carefully slip egg into the whirlpool’s centre.

• Step 8

  Poach 3 minutes, then use a slotted spoon to remove egg. Top pasta with egg and parmesan.