Tagliatelle with Vegetable Sugo

Rinse the onions and cut into rings.

Peel garlic and chop finely.

Cut roots and greens into small pieces.

Rinse vegetables, chop stalks and blossoms. Cut zucchino in half, carefully scrape out seeds. Cut zucchino and melanzani into small cubes.

Blanch tomatoes (scald), peel off skin. Cut tomatoes in half, remove stalks and cut into cubes.

Heat oil in a pan. Add onions and fry briefly. Add garlic and vegetable cubes and fry lightly on all sides, stirring frequently.

Add tomatoes, season with salt and pepper. Extinguish with clear soup, steam over medium heat with lid closed for 15 min.

Cook the tagliatelle in enough salted water until al dente and strain.

Season the sugo with a pinch of pepper.

Rinse basil, pluck into pieces.

Mix the tagliatelle with the hot sauce and serve. Sprinkle basil and freshly shaved Parmesan.

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