Made with AI
Spicy-Style Buttered Egg and Ketchup Pasta
20 min 484 kcal per serving Easy
Ingredients
4 Servings
- Dry pasta70 g
- Large egg1 piece
- Butter8 g
- Tomato, diced100 g
- Onion, sliced70 g
- Garlic, minced6 g
- Ketchup25 g
- Peanut-free chicken powder3 g
- Chilli powder2 g
- Salt1 g
Instructions
- 1
Bring a pot of water to a boil. Add the dry pasta and cook according to the package directions until al dente.
- 2
Before draining, reserve about 60 ml of the pasta cooking water. Drain the pasta and set it aside.
- 3
Melt half of the butter in a frying pan over medium heat. Crack in the egg and gently scramble it until just cooked but still tender. Transfer it to a plate.
- 4
Add the remaining butter to the same pan. Add the sliced onion and cook for 3–4 minutes, until softened.
- 5
Add the minced garlic and cook for about 30 seconds, stirring continuously until fragrant.
- 6
Add the diced tomato and cook for 2–3 minutes, until it begins to soften and release its juices.
- 7
Stir in the ketchup, peanut-free chicken powder, chilli powder, and salt. Add 30–60 ml of the reserved pasta water and stir until a smooth sauce forms.
- 8
Add the drained pasta and scrambled egg to the pan. Toss over medium heat for 1–2 minutes, until evenly coated and heated through.
