Tallarines

with tomatoes and poached egg

20'
low
4

Ingredients

480 g of GALLO tallarines

150 g of cherry tomatoes

50g of dehydrated tomatoes

1 handful of basil

1 garlic clove

4 eggs

Olive oil

Salt and pepper

Preparation

Step 1

To prepare the poached eggs: In a medium pot bring water to a boil, lower the heat and with a spoon stir the water to create a little whirlpool.

Step 2

Break the eggs into the whirlpool one by one.

Step 3

Cook for 3 minutes and remove from the water. Set aside in cool water to stop the cooking process.

Step 4

In a pan sauté the garlic, dehydrated tomatoes and cherry tomatoes with olive oil. Add salt and pepper.

Step 5

Cook the pasta in abundant boiling water with a dash of salt until al dente. Add the pasta to the pan with the sauce.

Step 6

Serve the pasta with some basil leaves and one poached egg per person.

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