Vegetarian paglia e fieno tagliatelle

Fresh pasta: classic paglia e fieno tagliatelle, made with ordinary egg dough and egg dough with spinach. A very tempting vegetable sauce; vary the vegetables according to your taste or the season, to please vegetarians too.

INGREDIENTS FOR 6 PEOPLE

PAGLIA E FIENO TAGLIATELLE (RECIPE ON THE BLOG)

SAUCE

1 RED PEPPER

1 YELLOW PEPPER

1 LARGE CARROT

1 MEDIUM AUBERGINE

1 LARGE COURGETTE

1 MEDIUM LEEK

1 CELERY STALK

10 CHERRY TOMATOES

HERBS (BASIL, OREGANO, THYME, PARSLEY)

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

OPTIONAL (CAPERS AND OLIVES)

GRATED GRANA PADANO OR PARMESAN

I wash and trim all the vegetables and cut into cubes or strips. I peeled the aubergine.

I prefer cooking the vegetables separately over a high heat so they stay crisp rather than mushy. It takes a little longer but gives a better result. I pour a drizzle of oil into a frying pan and, when hot, add the aubergine and cook over a high heat, adding salt and pepper, until done.

I remove the aubergines from the heat and put them in a bowl. I add a drizzle of oil to the same pan, add the carrots and courgettes, cook quickly and season with a little salt and pepper.

I remove them from the pan and add to the aubergines, then put in a splash of oil and add the leek, celery and peppers, with a little salt and pepper.

Finally I cook the diced cherry tomatoes with a drizzle of oil for 1 minute.

I put everything in the bowl and mix.

I transfer everything to the frying pan and add the chopped herbs. Add capers and olives if you like.

I bring salted water to the boil and cook the tagliatelle for about 5 minutes from boiling. Taste to check they are cooked, as it depends on their thickness.

I drain, reserving some cooking water, and put them in the pan with the vegetables. I toss everything together, adding a little cooking water if needed.

I serve, adding grated cheese if you like, and finish with a drizzle of oil.