Creamy Tomato Spaghetti with Soy Sauce and Egg

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

2.In a large skillet, melt the butter over medium heat. Add the diced tomatoes and sauté for about 5 minutes until they soften and release their juices.

3.Stir in the ketchup and soy sauce, mixing well to combine. Let it simmer for another 2-3 minutes.

4.In a small bowl, whisk together the egg and milk until well combined. Pour this mixture into the skillet with the tomato sauce, stirring continuously to create a creamy sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.

5.Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

6.Season with salt and pepper to taste. Serve immediately, garnished with additional diced tomatoes if desired.