Creamy Garlic Pasta with Tomato and Egg

1Cook the pasta (200 g) according to package instructions in salted boiling water until al dente. Drain and set aside.

2In a large skillet, heat the sunflower oil (2 tablespoons) over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

3Add the chopped tomatoes (2 medium) to the skillet and cook until they soften, about 3-4 minutes. Season with salt and pepper to taste.

4In a bowl, whisk together the egg (1) and milk (100 ml) until well combined. Gradually add the maida while whisking to avoid lumps.

5Pour the egg (1) mixture into the skillet with the garlic and tomatoes (2 medium), stirring continuously to create a creamy sauce. Cook for 2-3 minutes until the sauce thickens slightly.

6Add the cooked pasta (200 g) to the skillet and toss to coat the pasta (200 g) evenly with the sauce.

7Stir in the mayonnaise (2 tablespoons) for extra creaminess and adjust seasoning if necessary. Cook for an additional minute to heat through.

8Serve hot, garnished with additional pepper if desired.