Although pasta is now available in many different shapes, I have a particular fondness for long-strand pasta—especially when cooked with tomato sauce. To me, pasta just doesn't feel complete without it. One reason I love long-strand pasta is that it was a favorite of my father’s. Back when I was a child in Bangladesh, long-strand pasta was the only variety easily available; my father would always bring some home for Eid. We would prepare it very simply—just with eggs and tomato sauce—and all of us siblings would enjoy it immensely. In those days, there weren't as many diverse pasta recipes as there are now. So, when this pasta competition was announced, it brought back those old memories. Inspired by that, I’ve chosen to present this simple pasta recipe for the contest. I hope you enjoy it! Before we get to the recipe, let’s take a look at the ingredients used to prepare it.

First, place a pan on the stove filled with an adequate amount of water. Add a little salt and oil to the water to ensure the pasta strands remain separate (non-sticky).

Once the oil is hot, add the beaten eggs. Scramble them, then remove and set aside in a bowl.

Add a little more oil to the same pot. Once heated, add the chopped onions, chopped green chilies, and ginger-garlic paste. Sauté briefly, then add the drained pasta.

Now, add the soy sauce, tomato sauce, and pasta seasoning to the pasta and mix well. Once everything is thoroughly combined, add the scrambled eggs and mix again. Finally, transfer the pasta to a plate for serving. And that is how I prepared my favorite childhood pasta recipe!

I will conclude my blog here. See you again with a new post! Until then, stay well, everyone. Three of my friends to participate in this competition.