Egg tagliolini with cherry tomatoes of Vesuvius and grilled vegetables in stick
320 g egg tagliolini
120 g mount vesuvius cherry tomatoes
240 g Orogel grilled vegetables mix
extra virgin olive oil
4 fresh basil leaves
Pasta and Risotto
Cut the cherry tomatoes in quarters and toss them in a non-stick pan with a little EVO, add the Orogel Trio of grilled vegetables mix. Season with salt and pepper and allow the flavors to blend for a few minutes.
Boil the tagliolini in abundant salted water, drain, toss them in a pan with the Orogel grilled vegetables in stick adding a handful of parmesan cheese, a drizzle of EVO and fresh basil leaves.