Simple and Delicious Tomato Egg Pasta
Super Easy Tomato Egg Pasta: A Special Flavor Anyone Can Enjoy!
Introducing a tomato egg pasta recipe that balances both taste and nutrition, with the delightful combination of juicy tomatoes and soft scrambled eggs. It’s a perfect meal that’s both simple and impressive!
Main Ingredients- Pasta (Spaghetti or your preferred type)
- 1/2 Onion
- 1/4 Carrot
- 2-3 Tbsp Plain Yogurt
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- About 10 Cherry Tomatoes or ripe tomatoes
- 2 Eggs
Cooking Instructions
Step 1
First, prepare plenty of water to boil the pasta. Fill a pot about 70-80% full with water and bring it to a rolling boil over high heat. Ensure there’s enough water for the pasta to be fully submerged, which helps the pasta absorb flavor. Don’t forget to add a generous amount of salt to season the pasta itself, as pasta can be quite bland otherwise.
Step 2
While the water is boiling, prepare the vegetables for the pasta. Peel the onion, cut it in half, then cut each half into quarters. Slice these quarters thinly.
Step 3
Peel the carrot and julienne it thinly. The amount and thickness of the carrot will affect the color and flavor of your pasta, so cut it to an appropriate size.
Step 4
Wash the tomatoes and remove the stems. Slice them vertically into 2-3 pieces, then cut those pieces in half to make them bite-sized.
Step 5
Once the water is at a rolling boil, add the pasta. To prevent the pasta from sticking together, use tongs to gently loosen it from the bottom for the first 20 seconds as it cooks.
Step 6
When the water returns to a rolling boil, reduce the heat to medium. Considering the time needed to sauté the other ingredients, boil the pasta for about 6 minutes. (You can adjust the boiling time from 6 to 8 minutes depending on your desired pasta texture. For pasta salads, around 7 minutes 30 seconds is often recommended. For more detailed instructions on boiling pasta, please refer to the link: [https://m.blog.naver.com/hsh6636/220913955989](https://m.blog.naver.com/hsh6636/220913955989)).
Step 7
While the pasta is cooking, crack two eggs into a bowl and whisk them well. Removing the chalazae (the stringy bits) will result in a smoother scrambled egg.
Step 8
Heat 1-2 tablespoons of olive oil in a pan over low heat. Pour in the whisked eggs and scramble them. For soft scrambled eggs, it’s important to control the heat, the amount of oil, and optionally add a splash of milk or water to the eggs for moisture. Once the scrambled eggs are cooked, set them aside on a separate plate.
Step 9
Add a little more olive oil to the same pan, coat it, and then sauté the sliced onions over medium heat. Cook until the onions become translucent and fragrant.
Step 10
Once the onions are somewhat softened, add the julienned carrots and stir-fry for about 25 seconds over medium heat. Cook briefly to maintain the carrot’s crisp texture and vibrant color.
Step 11
Now, add the sliced tomatoes and sauté over medium heat. It’s better to cook tomatoes over gentle heat rather than high heat to preserve their beneficial compounds. Sauté for about 1 minute, add a pinch of black pepper, and cook for another 30 seconds.
Step 12
Pour in about one ladleful of the starchy pasta water (which is already salted) into the pan with the sautéed vegetables. Increase the heat to high and let it simmer rapidly to reduce the liquid. This will create a richer sauce that coats the pasta well.
Step 13
Add about 1/2 tablespoon of oligodang (corn syrup) for an extra touch of sweetness and depth. Adjust the sweetness to your preference.
Step 14
Turn off the heat for the pasta that has been boiling for 6 minutes. Leave it in the cooking water for now, preparing to combine it with the sauce in the pan.
Step 15
Increase the heat under the pan to medium-high. Add the par-cooked pasta directly into the pan with the sauce. Prepare to mix the pasta with the sauce already in the pan.
Step 16
Using tongs, quickly toss the pasta with the sautéed vegetables and sauce. Stir-fry briskly for about 1-2 minutes to ensure the pasta doesn’t get mushy and the ingredients are well combined.
Step 17
Add the gochugaru (Korean chili flakes) for a hint of spice and a beautiful color. You can adjust the amount according to your spice preference.
Step 18
Add the plain yogurt. The yogurt adds a creamy, savory flavor, making the dish even more special.
Step 19
Add the prepared scrambled eggs and mix them in.
Step 20
Finally, add the sautéed tomato and vegetable mixture back into the pan. (Note: This step assumes you’ve been incorporating the sautéed vegetables with the pasta in the pan from earlier steps. It’s about ensuring all components are together.)
Step 21
Toss everything together thoroughly until all the ingredients are evenly distributed. Make sure the pasta, sauce, vegetables, and eggs are well combined.
Step 22
Turn off the heat and sprinkle with sesame seeds. Toss one more time gently to coat with the residual heat, which also adds a nice sheen.
Step 23
Plate the finished tomato egg pasta beautifully. (Personally, I found it a little bland, so I added a bit more salt at the end. Feel free to adjust the seasoning to your taste.)
