Step 1
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
Italian Tomato Pasta
Italian Tomato Pasta with Egg and Onion is a rustic, comforting dish that combines the simplicity of sautéed onions, rich tomato sauce, and soft scrambled or poached eggs over tender pasta. Inspired by traditional Italian home cooking, this recipe delivers flavor and heartiness with basic pantry ingredients, making it perfect for a weeknight meal that feels both satisfying and soulful.
Ingredients
- 200 g (7 oz) spaghetti or linguine
- 2 Eggs
- 1 (150 g) Onion (sliced)
- 2 cloves garlic (minced)
- 1 can (400 g) canned diced tomatoes
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar (optional, to balance acidity)
- 1 tsp dried oregano or Italian herbs
- Fresh basil (for garnish)
- Parsley (for garnish)
- Parmesan cheese (grated)
Cooking Steps
Step 2
In a large skillet, heat olive oil over medium heat. Add sliced onions and cook for 5–6 minutes until soft and slightly golden. Add minced garlic and sauté for 1 minute.
Step 3
Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes, herbs, salt, pepper, and sugar (if using). Simmer for 10 minutes, stirring occasionally.
Step 4
Crack the eggs directly into the sauce and gently stir to create soft ribbons, or let them poach in the sauce for 3–4 minutes with the lid on. Cook until the eggs are just set to your preference.
Step 5
Add the cooked pasta into the skillet and toss with the sauce until evenly coated.
Step 6
Plate the pasta hot, garnished with chopped basil or parsley and a sprinkle of Parmesan if desired. Enjoy immediately.
