480 g of GALLO tallarines
150 g of cherry tomatoes
50g of dehydrated tomatoes
1 handful of basil
1 garlic clove
Salt and pepper
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.
Break the eggs into the whirlpool one by one.
Cook for 3 minutes and remove from the water. Set aside in cool water to stop the cooking process.
In a pan sauté the garlic, dehydrated tomatoes and cherry tomatoes with olive oil. Add salt and pepper.
Cook the pasta in abundant boiling water with a dash of salt until al dente. Add the pasta to the pan with the sauce.
Serve the pasta with some basil leaves and one poached egg per person.