top of page

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.



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,


Chopping board  

Keep a baguette Bread so we can prepare some crostini with the spread


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.

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.

Serve with more Parmigiano on the top, fresh parsley and  black pepper.


No events at the moment
bottom of page