Slice the sundried tomatoes into strips and set aside side.
Slice the leek cross-wise. Soak it for a few minutes in milk and flour lightly. Fry the floured leek in very hot oil, until crisp.
Heat the Barilla Montanara Sauce in a frying pan for a few minutes.
Cook the Barilla Emiliane Pappardelle all'Uovo in plenty of salted water. Add them to the Barilla Montanara Sauce. Sauté for 2 minutes. Next, add the sundried tomatoes.
Place the pasta in the centre of the plates, garnish with the fried leek, and serve.