Wholemeal ribbon noodles with tomato and mushroom sauce

Name: Wholemeal ribbon noodles with tomato and mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g cherry tomatoes; 200 g Mushrooms; 2 Onions; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Wholemeal ribbon noodles; 5 Stem(s) Parsley; 4 TABLESPOONS Fruit vinegar; 4 Eggs (size M); 7-10 Tbsp milled pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g cherry tomatoes
200 g Mushrooms
2 Onions
2 Garlic cloves
3 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Wholemeal ribbon noodles
5 Stem(s) Parsley
4 TABLESPOONS Fruit vinegar
4 Eggs (size M)
7-10 Tbsp milled pepper

Directions

1
Wash and halve the cherry tomatoes. Clean the mushrooms and possibly halve them. Peel and finely dice onions and garlic. Heat oil in a pan. Sauté the mushrooms in it. Then add the cherry tomatoes, onions and garlic and fry them.
2
Deglaze with chunky tomatoes, let simmer for about 10 minutes. Season to taste with salt and pepper. Bring about 3 litres of water to the boil in a saucepan. Season with vinegar. Wash parsley, shake dry, pluck leaves from the stems and cut into fine strips
3
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime, beat 4 eggs one after the other in the boiling, no longer boiling vinegar water. Cook for about 4 minutes, carefully lift them out and let them drip off on kitchen paper. Drain the pasta, mix with the sauce and serve in deep plates. Place eggs on top, sprinkle with parsley and possibly ground pepper