TAGLIATELLE WITH VEGETABLE SAUCE
WE RECOMMEND PAIRING WITH TRAJAN MOUNTAIN WINE
- 300 grams of noodles
- 2 zucchini
- 1 eggplant
- 1 bell pepper
- 2 carrots
- 2 copper tomatoes
- Half teaspoon THYME
- 1 teaspoon DELICATE CURRY
- 1 clove of garlic
- to taste Extra virgin olive oil
- q.b. Sale
- to taste Pepper
Wash and clean the vegetables then cut them into small cubes, roughly the same size. In a saucepan, heat a few tablespoons of extra virgin olive oil with the garlic clove, the dried thyme and a level teaspoon of delicate Curry.
When hot, sauté the vegetables over high heat. Add the salt and pepper and continue cooking over a low heat for around 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook and drain the tagliatelle, then season them to taste with the Curry vegetable ragout.