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Chilli and Pepperoni Pasta With Egg

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“Another recipe just for one, feel free to leave out the poached egg if you prefer it will still taste just as good”

Ingredients Nutrition

  • 75 g linguine
  • 1 dash vinegar
  • 1 large egg
  • 60 ml ready made tomato and chilli pasta sauce
  • 15 g pepperoni slices
  • 15 g rocket


  1. Cook the pasta in a large pan of boiling water for 10-12 mins or according to packet instructions.
  2. Meanwhile, fill a large pan with water to a depth of 5cm/2in. Add the vinegar and a dash of salt and bring to the oil. Carefully crack in the eggs and when the water is simmering, cook the eggs for 2-3mins depending on how soft you like your eggs. Use a slotted spoon to lift the eggs from the water and drain on kitchen paper.
  3. Drain the pasta, stir in the sauce, pepperoni and rocket and toss well to mix. Transfer to a serving bowl. Top with the poached egg and serve with green salad.

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