One Pot Pasta with Cabanossi, Cheese and Egg

Ingredients for 2 servings:

• 150 g pasta (maccheroncini) or other pasta with a short cooking time
• 150 g Cabanossi
• 4 spring onions
• 4 garlic cloves
• 150 g date tomatoes
• 3 eggs
• 100 g Emmental cheese, grated
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped Ajvar, spicy
• 400 ml vegetable stock
• 100 ml water
• 2 tsp, leveled coriander powder
• 2 tsp rosemary, dried
• 2 handfuls of fresh basil
• 1 tbsp oil for frying
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Depending on their size, quarter the Cabanossi lengthwise and then slice them. Wash the spring onions, trim off the roots and any wilted green parts, and separate the green part from the white part. Cut the white part into wide rings and the green part into narrow rings. Depending on their size, either slice or quarter the persimmon tomatoes. Peel the garlic and finely slice them. Heat the oil in a medium-sized non-stick pan and fry the Cabanossi pieces over high heat for 2-3 minutes. Reduce the heat to medium, then add the garlic and the white spring onion rings and sauté for about 2 minutes. Add the tomato paste and sauté briefly. Deglaze with the vegetable stock and water. Add the ajvar, coriander powder, and rosemary. Increase the heat again, bring everything to a boil, and then add the raw pasta. The pasta needs to be just covered with water, so use a pan that isn’t too large. Add a little more water if necessary. Now let everything cook uncovered for about 10 minutes until the pasta is al dente and the liquid has almost completely been absorbed or evaporated. Stir frequently towards the end to prevent burning. Now break the eggs, whisk them in a bowl, and add them to the pan with the green rings of the spring onions. Stir everything until the egg begins to set. Then add the tomatoes and grated cheese and let the cheese melt while stirring. Season with plenty of pepper and salt if desired, and remove the pan from the heat. Roughly chop the basil leaves, add them to the pan, and stir again. Notes: Pasta cooked in the pan takes longer than the package indicates to reach al dente. Therefore, it is better to use pasta with a short cooking time. With pasta that takes longer to cook, the liquid may already be evaporated before the pasta is even cooked. If the liquid evaporates too quickly, top up with a little hot water so the temperature in the pan does not drop too much. Since the liquid was completely absorbed by the pasta or boiled away by the end, I intentionally diluted the vegetable broth in the recipe with water. Otherwise, it could quickly become too salty, since ajvar also contains salt. It’s best to add more salt at the end if you’re still lacking.