Egg Tagliolini with aromatic herbs
- Difficulté
Ingrédients
- 400 g Tagliolini n° 106 all’uovo
- 1 small bunch parsley
- 1 sprig basil
- 3 leaves sage
- 1 sprig rosemary
- 1 sprig marjoram
- 1 sprig thyme
- 1 pinch oregano
- 1 clove garlic
- salt and pepper
Tagliolini n° 106 all’uovo Préparation
Heat a dash of oil with the peeled garlic and fry until golden; remove it and add the chopped tomatoes, simmer for 20 minutes over a medium heat mixing from time to time with wooden spoon.Rinse and chop the parsley, the basil, the sage and the rosemary. Cook the pasta in a large pan with plenty of boiling salted water. In the meanwhile season the sauce with salt and pepper, the herbs, a pinch of marjoram and thyme, a generous smudge of oregano and mix with care.Drain the pasta al dente, toss it in a serving dish, mix it with the herb sauce and serve.