Tomato & Egg Chinese-Style Capellini (พาสต้ามะเขือเทศผัดไข่)

1.Heat 2 tablespoons of oil in a pan. Add the beaten eggs and softly scramble until just set. Remove and set aside.

2.Cook the capellini until al dente. Reserve some pasta cooking water and set the noodles aside.

3.In another pan, heat 2 tablespoons of oil and sauté the tomato pieces until soft. Add the minced garlic and cook until fragrant.

4.Season with salt, white pepper, and sesame oil. Add the scrambled eggs and gently fold together. Scoop out half of this mixture and reserve for topping.

5.Add the cooked capellini to the pan. Pour in a little pasta water and toss until the noodles are evenly coated with the tomato-egg mixture. Adjust seasoning with salt.

6.Plate the pasta, spoon the reserved tomato-egg mixture on top, and garnish with sliced spring onions and toasted sesame seeds.