Pasta with tomato pesto, poached egg, and black garlic.

Cook the pasta in salted water. Drain it, wait 30 seconds, and return it to the pot. Add the tomato pesto and mix. Set aside.

A little before the pasta is finished cooking, start cooking the poached egg: Bring a pot of water with a bit of vinegar to a boil and gently add the egg. Let it cook for 3 minutes and then remove it to a plate.

Prepare the plates: In a ring mold, place the pasta and cover it with the poached egg sprinkled with a little pepper. Arrange around the edge some cherry tomatoes cut into quarters, basil leaves, and a few slices of black garlic. Then remove the ring mold.

To finish, note: I cooked my egg a little too long, it shows in the photo, it doesn't ooze much... I always remove the ring at the last moment because it retains the heat from the food!