Here’s a quick and tasty pasta dish that you can whip up in no time. The key is to make sure you always have Italian staples in your pantry, like pasta, good olive oil, and tomato sauce.
Preparation time: 10 minutes
Baking time: 15 minutes
400 grams fusilli pasta
30 grams butter, unsalted
1 tablespoon olive oil
water, as needed
1 cup tomato sauce
2 tablespoons sweet wine
4 pieces egg yolk
1. In a pot, boil the fusilli pasta in hot salted water for 4 minutes, and let cool.
2. In a large saucepan, heat the butter and add the olive oil and pasta, then toast it.
3. Add water, tomato, stirring slowly until al dente; adding water if necessary. Add the wine and egg yolk, far from the fire. Stir quickly to avoid egg to scramble.
4. Keep it creamy and pour the pasta in a large plate, and serve hot.
Recipe by Chef Giogio Bucciarelli of the Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro
This recipe was originally published in the February-March 2018 issue of Breakfast Magazine.