Chinese-Style Tomato Pasta (中式番茄意面)

Instructions

1. 1Boil spaghetti in well-salted water until 1 minute short of the package time. Reserve 150 ml pasta water before draining.

   🔍 Look for High heat 包装时间减 1 分钟 · package time minus 1 minute

   Visual: 面条柔软但咬开中心仍有一点白芯。Noodle is pliable but still has a chalky white core when bitten.

   You know it's right when: 咬断时是脆断而不是拉长。It snaps rather than stretches when you bite a strand.

2. 2Heat 1.5 tbsp oil over medium-high. Add tomato and sugar, stir-fry 5 minutes until a thick, deep red paste forms.

   🔍 Look for Medium-high 5 分钟 · 5 minutes

   Visual: 体积缩减约三分之一，颜色变砖红，边缘析油。Mass reduces by about a third and turns brick red; oil pools at the edge.

   You know it's right when: 锅铲划过留下清晰且保持的痕迹。A spatula dragged through leaves a clean line that holds.

3. 3Add garlic and light soy sauce, cook 30 seconds until fragrant, then pour in the beaten egg and let it set before folding.

   🔍 Look for Medium heat 约 1 分钟 · about 1 minute

   Visual: 蛋液在红酱中形成柔软蛋花。Egg forms soft ribbons through the red sauce.

   You know it's right when: 蒜香转为坚果香而非辛辣；蛋面变哑光。Garlic smells nutty, not sharp; egg surface turns matte.

4. 4Add the drained pasta with 100 ml pasta water. Toss over medium heat 90 seconds until the sauce turns glossy and clings.

   🔍 Look for Medium heat 90 秒 · 90 seconds

   Visual: 酱汁均匀裹住每根面条，而不是积在锅底。Sauce coats each strand instead of pooling at the bottom of the pan.

   You know it's right when: 提起面条时酱汁呈缓慢的乳状细流。When you lift the tongs the sauce drips in a slow, creamy ribbon.

5. 5Off the heat, add sesame oil and scallion, and add the remaining pasta water if it looks dry.

   🔍 Look for Low heat 30 秒 · 30 seconds

   Visual: 面条油亮松散，不结团。Noodles look glossy and loose, not clumped.

   You know it's right when: 夹子能顺畅穿过面条无阻力。Tongs slide through the pasta without resistance.