Fettuccine with vegetables

Here is a classic recipe for a delicious and fragrant dish.

See also:Black Tagliolini With Shrimps

Ingredients for 4 people:

• Fettuccine 400g 
• Red pepper 1
• Carrots 2
• Tomatoes pachino 20
• Courgettes 2
• Aubergines 1
• Oil evo 20ml
• Garlic clove 1/2 
• Basil leaves 10/12
• Salt and pepper qb

Procedure:

We wash all the vegetables carefully and dry them, slice 2 courgette and 1 red pepper, 2 carrots and 1 diced aubergine.

We will cut the tomatoes in half and cook them in the oven, place all the halves on a baking pan the part cut upwards, season with salt and sugar in the same quantities about 5/7g that is a soup spoon, sprinkle with pepper and bake at 180° for 25 minutes leaving the tomatoes caramelize and take that sweet/salty taste that will enhance your dish.

Let's boil a pot of water for the pasta if you have chosen homemade pasta the cooking time will be shorter than dry pasta.

We make an emulsion with garlic and basil, then in a blender we put 20ml of oil evo half a clove of garlic and 10 leaves of basil, blend well and then pour into a non-stick pan.

Add the vegetables and sauté them in the frying pan which will give off an intense aroma with the flavoured oil.

If the water boils add salt and throw the pasta, remembering to drain it al dente to finish cooking in the pan with the vegetables, this method is called risottatura, use a ladle of cooking water if necessary.

Remember that the vegetables must always be crispy and never overcooked, so it will take 10 minutes in the pan over medium heat.

Let's use and add a few tomatoes and a basil leaf.