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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.
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2
Add salt and fresh ground pepper.
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3
Mince the anchovies and add to the sauce. Let them cook down with the onion for another 3 or 4 minutes.
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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.
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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.
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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.
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7
Add the zucchini and cook until there's still a bit of crunch to the veggies. Remove from the pan and set aside.
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8
Fill your pan up with water and set it over high heat to boil.
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9
Cook your pasta (I used penne but any other type will do)
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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.
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11
Add the pasta to your tomato sauce (or vice versa depending on which pan is bigger).
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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.
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13
Add the cheese and the basil to the dish. Add salt and pepper if needed.
