Red egg mixture
Puree the eggs with the tomato puree, season with salt.
Tip the flour on to the work surface and create a well in the centre. Pour the egg mixture into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour.
Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, wrap in cling film and leave to rest at room temperature for approx. 1 hr.
Divide the dough into four. On a lightly floured surface, roll the dough out very thinly, then cut into strips approx. 5 mm wide.
Cook the tagliatelle in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water, set aside.
Heat the oil in a frying pan. Add the tomatoes, stir fry for approx. 5 mins. Pour in the reserved cooking water, simmer for approx. 3 mins. Add the tagliatelle, heat through. Garnish with basil.