Secret Ingredient Pasta

1. 1

   Melt 2 tablespoons of the butter in a nonstick pan and add the onion. Stir to coat the onion with the butter. Cook over medium heat for two minutes while you chop up the anchovies.

2. 2

   Add salt and fresh ground pepper.

3. 3

   Mince the anchovies and add to the sauce. Let them cook down with the onion for another 3 or 4 minutes.

4. 4

   Pour the can of Roma tomatoes into the pan. If the tomatoes are whole, crush them with a fork. Turn the heat up a bit.

5. 5

   Add the paprika and stir. If the sauce is bubbling too much, turn down the heat. Let everything cook while you make the rest of the pasta.

6. 6

   Add the remaining two tablespoons of butter to another pan. **I used a big cast iron fry pan that's also big enough to boil my pasta. Less clean up for later.

7. 7

   Add the zucchini and cook until there's still a bit of crunch to the veggies. Remove from the pan and set aside.

8. 8

   Fill your pan up with water and set it over high heat to boil.

9. 9

   Cook your pasta (I used penne but any other type will do)

10. 10

    Once the pasta is al dente, scoop out a small bit of the pasta water and add to your tomato sauce. Then drain the pasta.

11. 11

    Add the pasta to your tomato sauce (or vice versa depending on which pan is bigger).

12. 12

    Stir the pasta over low heat and add the eggs. Keep stirring so the eggs meld into the sauce. If the heat is too high you'll get scrambled eggs.

13. 13

    Add the cheese and the basil to the dish. Add salt and pepper if needed.

* Per serving · 4 servings · Values may vary.