Tomato Pasta
Soft-Boiled Egg
A vibrant and simple tomato pasta dish, elevated with the creamy richness of a jammy soft-boiled egg and fresh cherry tomatoes.
This tomato pasta dish is all about balance and texture. The acidity of the fresh tomatoes and savory pasta sauce creates a classic base, while the addition of a soft-boiled egg adds a luxurious creaminess that coats the rotini spirals. It is a quick, wholesome meal perfect for busy weeknights when you want something satisfying.
Ingredients
- 200 g rotini pasta
- 2 tomatoes
- 1 red onion
- 1 potato
- 1 carrot
- 2 tbsp pasta sauce
- 1 egg
- 4 cherry tomatoes
- to taste salt
Instructions
- 1Boil the pasta
Add the rotini pasta into a pot of boiling water and cook until it reaches the desired texture. Ensure the water is boiling before adding the pasta to achieve even cooking.
Tip: Add a pinch of salt to the boiling water to enhance the flavor of the pasta. - 2Prepare the vegetables
Carefully chop the red onion, tomato, potato, and carrot into small, uniform pieces on a wooden cutting board. Preparing the vegetables in similar sizes ensures they cook evenly.
Tip: Keep your knife sharp to make chopping vegetables safer and more efficient. - 3Sauté aromatics and add sauce
In a pan, sauté the chopped red onion until softened, then stir in a spoonful of red pasta sauce. This base will provide a savory foundation for your dish.
Tip: Sautéing the onion until translucent helps release its natural sweetness. - 4Cook the tomatoes
Add the chopped tomatoes to the pan with the sautéed onions. Stir frequently to help the tomatoes break down and release their juices, creating a rich sauce.
Tip: Cook until the tomatoes are soft and juicy for the best flavor extraction. - 5Combine pasta and sauce
Add the boiled rotini pasta into the pan with the tomato and onion mixture. Stir thoroughly until the pasta is evenly coated with the sauce.
Tip: A quick toss ensures the sauce adheres perfectly to the spirals of the rotini.
