Pasta with Egg and Tomato Sauce

Name: Pasta with Egg and Tomato Sauce
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 80g spaghetti; 50g ketchup; 2 pcs tomato; 50g Dried eggs; 1.5 teaspoons salt; 0.5 teaspoon Sugar; Some oil; a little Basil

by Rolling_mummy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The severe cough can't prevent me from eating delicious food. The doctor told me not to eat meat, so I cut the eggs and ate them with the pasta, haha. Using dried eggs instead of minced meat, the taste is pretty good too!

Ingredients

80g Spaghetti
50g Ketchup
2 pcs Tomato
50g Dried Eggs
1.5 teaspoons Salt

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0.5 teaspoon Sugar

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Some Oil

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a little Basil

Pasta with Egg and Tomato Sauce

1. raw material

2. Dice the eggs and set aside (you can cut them into smaller ones, I’m lazy, haha)

3. Boil a pot of water, add a spoon of salt and a spoon of oil, and cook the noodles for 7 minutes (just cook according to the time on the pasta package)

4. Tomatoes are cut into crosses and peeled with boiling water

5. Peeled and diced tomatoes

6. Put a little oil in the pot, and then add the diced tomatoes (you can cut a little garlic and sauté first, it will be more fragrant, I didn't put it in cough)

7. Stir-fry on low heat until the tomatoes are gelatinized, add half a tablespoon of salt and a little white sugar to taste

8. Then add tomato sauce and stir-fry evenly

9. Add dried eggs and fry together

10. Then add the cooked pasta and stir fry

11. So that each noodle is coated with sauce

12. Finally turn off the heat, you can sprinkle some basil or freshly ground black pepper to increase the flavor, of course, it doesn't matter if you don't add it.

Tips:
The best oil is olive oil, which is nutritious and healthy. If not, you can use salad oil.
The pasta must be cooked, and it is cooked if there is no white core in the middle.
In addition, the pasta will swell. A small handful of 70g～80g is enough for one person to eat. Don't overdo it.