Egg Taglierini with capers

  • Difficulty


  • 400 g Taglierini n° 105 all’uovo
  • 20 g salted capers
  • 1 sprig Italian parsley
  • 1 clove garlic
  • 1 pinch oregano
  • 1 vegetable bouillon powder
  • salt and pepper
Taglierini n° 105 all’uovo


Break up the peeled tomatoes, rinse and chop the parsley and, separately, the capers then lightly crush the garlic. Heat the oil in a pan, add the garlic and fry until soft then remove it and add the peeled tomatoes.Simmer for 10 minutes. Add the capers, mix well and season with salt and pepper to taste. Cook for 10 minutes, then add the parsley and a pinch of oregano then remove the pan from the heat.Cook the pasta in pan with plenty of boiling salted water, drain it when al dente and toss it in a warmed serving dish. Mix it with the caper sauce and serve.