Courgette Pasta with Basil, Cherry Tomatoes and Poached Egg

courgette-pasta-cherry-tomatoesPrep time: 5 minutes
Cook time: 10 minutes

  • 1 1/2 pints heirloom or regular cherry tomatoes
  • 1/3 cup oil packed sun-dried tomatoes
  • 1 cup fresh basil, chopped, plus more for serving
  • 1 clove garlic, minced or grated (optional)
  • 1 lemon, juiced
  • pinch of crushed red pepper flakes
  • 4 medium size courgettes’s (if you do not have a spiralizer, then you can ribbon the courgettes with a potato peeler)
  • 1/4-1/2 pound spaghetti/angel hair pasta (or more courgette)
  • 1/3 cup kalamata olives, minced
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 4 poached eggs
  • 4 ounces freshly grated parmesan cheese
  • 2 tablespoons toasted pine nuts




1. Bring a large pot of salted water to a boil.

2. Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least 10 minutes.

3. Once the water is boiling, boil the pasta according to package directions. Drain.

4. Meanwhile using a spiralizer, spiralize the courgette and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the courgette noodles. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.

5. Divide the pasta among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil then… EAT!