Fresh & Simple Tomato Salad with Poached Egg Pasta

I hope you’ve liked the tomato posts this week & have given my Fresh & Simple Tomato Salad a try at your house. Today, I have one last rendition for you to amp up this basic recipe. Today I’m making a meal out of it by  adding some pasta &  poached eggs.

If you’ve tried any of these tomato salad recipes this week I’d love to hear which you loved best. Drop me a line in the comments below. Happy Friday!

Ingredients:

• tomato salad
• 1/2 lb linguine (+ water & salt for cooking)
• fresh basil for added garnish
• 1-4 eggs (depending on how many eggs each person can eat - this recipe is for 2 people)
• 1/2 cup reserved pasta water (+water & 1 tablespoon of white wine vinegar)
• 1/2 cup Pecorrino Romano cheese, grated

Make it!

1. Bring a large pot of water to a boil.
2. Add a good amount of salt (about a tablespoon) & the linguine to the water. Cook according to package - until al dente.
3. In a large serving bowl add the tomato salad.
4. Reserve about a cup of the pasta water before draining.
5. Add drained pasta to the bowl with tomato salad.
6. Add the cheese right on top of the hot pasta this will help the “sauce” stick to it.
7. Toss well.
8. Add a little bit of the reserved pasta water at time to help combine the flavors of the tomato salad & pasta. I used about 1/2 cup.
9. Top with some pretty fresh basil leaves.
10. Right before serving, bring 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer & add vinegar.
11. Crack an egg into a small bowl, then gently slide egg into water.
12. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart).
13. Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
14. Serve the pasta in bowls with eggs carefully placed on top.  Top with extra cheese if desired.