Tender Tomato and Egg Pasta Stir-fry
Melt-in-Your-Mouth Deliciousness! Easy Homemade Tomato & Egg Pasta Recipe
Discover a healthier and cleaner tasting Tomato and Egg Pasta Stir-fry, made by blending fresh cherry tomatoes instead of using store-bought sauce. The addition of gently scrambled eggs adds a wonderful richness, allowing you to easily create a restaurant-worthy dish right at home. This pasta is both light and flavorful, perfect for everyone to enjoy. It’s an ideal choice for special occasions or a simple yet satisfying dinner.
Ingredients
- 30 cherry tomatoes (medium-sized)
- 3 Tbsp olive oil
- 1 Tbsp minced garlic
- 1/2 onion (finely chopped)
- 1/2 tsp herb salt
- 3 fresh eggs
- 1/2 tsp salt (for egg mixture)
- 80g pasta (spaghetti or linguine recommended)
Cooking Instructions
Step 1
First, wash the 30 cherry tomatoes thoroughly and remove their stems. Place them in a blender and blend until you have a smooth puree. It’s important to achieve a fine, lump-free tomato mixture. Meanwhile, bring a large pot of water to a boil for cooking the pasta. Once the water is boiling, add 80g of pasta and cook according to the package directions, aiming for ‘al dente’ – tender but still with a slight bite.
Step 2
Now, let’s start making the sauce. Heat a pan over medium-low heat and add 3 tablespoons of olive oil. Add 1 tablespoon of minced garlic and the finely chopped 1/2 onion. Sauté until the onion becomes translucent and releases its subtle sweetness, being careful not to burn it, allowing the aromatics to develop.
Step 3
Pour the smooth cherry tomato puree from the blender into the pan with the fragrant garlic and onion. Stir everything together well. Once the tomato mixture begins to simmer, add 1/2 teaspoon of herb salt to season. If you don’t have herb salt, you can use regular salt and your favorite dried herbs.
Step 4
When the tomato sauce starts to bubble around the edges, crack the 3 fresh eggs into a bowl. Remove the chalazae (the stringy bits) and whisk the eggs until well beaten. Lightly season the egg mixture with 1/2 teaspoon of salt. Slowly drizzle the beaten eggs over the simmering tomato sauce while continuously stirring gently to prevent the eggs from sticking to the bottom. Cook the eggs until they are just set, creating soft curds rather than finely scrambled pieces.
Step 5
Finally, add the drained, cooked pasta to the pan with the delicious tomato and egg sauce. Stir-fry quickly to coat the pasta evenly with the sauce. Once everything is well combined, your wonderful Tomato and Egg Pasta Stir-fry is ready. Serve immediately while hot and enjoy!
