Garlic Pasta with Adobo Flakes and Poached Eggs

Poach the eggs: Fill a saucepan with water to a depth of 3 inches. Season with vinegar and salt. Bring to a boil over high heat, then reduce heat to a simmer. Crack eggs into heatproof cups and gently add eggs one at a time to the poaching liquid. Poach eggs for 3 to 4 minutes. Remove using a slotted spoon; set aside.

In a pan, heat olive oil. Sauté garlic until brown and fragrant.

Toss in cooked pasta. Season with salt and pepper.

Divide pasta among bowls. Sprinkle adobo on top. Garnish with garlic flakes, basil leaves, and red pepper flakes. Top each plate with a poached egg. Serve with bread sticks, if desired.