Michel CHAPOUTIER

La recette de Marius

Tagliatelle pasta and vegetables

Tagliatelle pasta and vegetables

Preparation time: 15 minutes
Cook time: 12 minutes

Serves 4

300g fresh tagliatelle
2 zucchini
1 eggplant
1 red pepper
6 petals dried tomato
1 sweet onion
1 stalk celery
2 tbsp olive oil
coarse sea salt, salt and pepper
few basil leaves and 4 cherry tomatoes


Deseed zucchini, eggplant and peppers, and cut into small cubes. Peel and chop onion and celery. Cut dried tomatoes into small cubes.
Fry vegetables together in hot oil. Add salt and pepper. Cook slowly for 10 minutes.

Bring to boil 3 liters of water with 1 tablespoon of coarse salt. Cook fresh pasta 2 minutes, drain. Pour the pasta into the pot of vegetables, let it all cook 5 minutes while stiring. Serve sprinkled with fresh basil, decorated with a cherry tomato per person and with a glass of white Marius.


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