Traditional recipes

Campanelle with Eggs and Capers

Campanelle with Eggs and Capers

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“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor


  • ½ pound campanelle (or other short pasta)
  • 2 finely chopped garlic cloves
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup finely grated Parmesan
  • 2 teaspoons fresh lemon juice
  • 4 coarsely grated hard-boiled large eggs
  • ½ cup fresh flat-leaf parsley leaves

Recipe Preparation

  • Cook campanelle until al dente; drain, reserving 1 cup pasta cooking liquid. Heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Toss in pasta, Parmesan, and lemon juice, adding pasta cooking liquid as needed until sauce coats pasta. Toss in eggs and parsley.

Nutritional Content

Calories (kcal) 450 Fat (g) 22 Saturated Fat (g) 5 Cholesterol (mg) 225 Carbohydrates (g) 44 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 18 Sodium (mg) 490Reviews Section

Watch the video: How to make a sauce Gribiche Boiled eggs Mayonnaise (July 2022).


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