Tagliatelle with ragout of vegetables

September 1, 2011 by Daniele Buzzurro

Tagliatelle with ragout of vegetablestagliatelle (fresh pasta): 500 gr.
– tomatoes: 200 gr.
– peas: 100 gr.
– artichokes: 2
– garlic: 2 cloves
– onion: 1
– lemon: 1
– extra virgin olive oil
– white wine: half a cup
– salt
– pepper

 

Clean the artichokes and cut into thin peaks.
Prepare the water acidulated with lemon and dip the artichokes.
Chop the onion and crush the tomatoes.
Heat the olive oil in a pan, add the onion and brown it slightly by adding a little water.
Bake for 10 minutes and pour half a glass of white wine.
Add the peas, artichokes and tomatoes. Season with salt and pepper and cook for half an hour with the lid.
Cook the pasta and season it with vegetable sauce.
Serve.

 

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