Chef Anthony’s Vegetable ragu Tagliatelle
Shopping ingredients and recipe.
Preparing for two
80ml extra virgin olive oil.
1 Onion
2 cloves of Garlic
1 middle size eggplant
1 zucchini
1 bell pepper red
1 bell pepper yellow
2 fresh hot chilly peepers
1 leek (small) or half
Bunch of fresh parsley
200 g cherry tomatoes
250 g of tagliatelle Pasta, fresh
100g of grated Parmigiano Reggiano cheese
4 leaves of fresh basil.
Rock salt
Salt and pepper to taste.
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Utensils
Knife sharp
Microplane grater,
Sauté pan 30-40 cm large (9-12 inch),
Large pot to cook the pasta with boiling water and rock salt to add before the pasta.
Spaghetti spoon or strainer for the pasta.
Kitchen tweezers-tongs,
Ladle
Chopping board
Keep a baguette Bread so we can prepare some crostini with the spread
Directions
Dice the onion, crash the garlic with the skin, Heat the sauté pan with the olive oil and cook slowly until golden brown color.
Meantime dice all the ingredients in cubes of 0,5 – to 1 cm
Adding to the onion the chili pepper finely chopped in julienne.( depend how hot and spicy you would like it) and then the other ingredients, leeks, bell peppers, eggplants, zucchini, cherry tomatoes. Cook for 10 minutes mixing slowly, until all ingredients are cooked.
Add the basil leaves and the chopped parsley.
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Cook the pasta into the water according to the timing on the label, strain or take from the pot with a spaghetti ladle and put into the pan with the vegetable ragout
Sprinkle with lot of Parmigiano Reggiano some more Extra virgin Olive OIl and toss well.
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Serve with more Parmigiano on the top, fresh parsley and black pepper.
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