Paglia e fieno tagliatelle
with vegetable ratatouille




30 minutes


400 g Tagliatelle paglia e fieno

40 g courgettes

40 g carrots

40 g peppers

40 g celery

40 g asparagus

10 g spring onions

150 ml EVO oil

Thyme and marjoram 



Step 1

Fill a pot with water (approx. 4-5 litres), add salt, and bring to a full boil.

Step 2

Clean and chop the vegetables.

Step 3

Gently fry the diced onion in a non-stick pan with the oil.

Step 4

Add salt and the chopped vegetables and herbs, cook on a low heat for 10-15 minutes.

Step 5

Check of the vegetables are cooked; if not, add water as needed.

Step 6

Cook the pasta for 3-5 minutes, drain and pour into the pan with the vegetables, adding a little oil and some of the pasta’s cooking water.

Step 7

Cook for 1 minute and pour into a serving dish.

Step 8

Stand for 1-2 minutes and serve, decorating with marjoram and thyme.