Comida reconfortante definitiva: tagliatelle con alcachofa, anchoa y huevo

Ingredientes

• 250 g egg tagliatelle
• 1 clove of garlic
• 1 bunch of parsley
• 4 anchovy fillets
• 1 tbsp capers
• 50 ml olive oil
• Salt and pepper
• Splash of vinegar
• 2 eggs
• 190 g grilled artichoke hearts
• 50 g Parmesan
• You can order the ingredients for this recipe via ZTRDG

Preparación

1. 1

   Cook the tagliatelle al dente according to the package instructions.Press the garlic and finely chop the parsley, anchovies and capers. Mix everything with the olive oil and season with salt and pepper.Bring a large pan of water with a splash of vinegar to a boil.Carefully crack an egg into a small bowl. Use a spoon to create a whirlpool in the boiling water and gently slide the egg in. Poach for about 4 minutes over low heat, carefully lift the egg out of the water with a slotted spoon and rinse briefly with warm water. Repeat with the second egg.Warm a frying pan and cook the parsley mixture for half a minute over low heat. Stir in the pasta and the artichoke hearts.Divide the pasta among plates, place the poached egg on top and sprinkle with Parmesan. Enjoy!