Tagliatelle with tomatoes and peppers

Ingredients for 4 servings:

• 1 tbsp olive oil
• 2 garlic cloves, roughly chopped
• 2 red bell peppers, cut into small pieces
• 2 tomatoes (Marzano tomatoes), pitted, cut into small pieces
• 1 dl vegetable broth
• 400 g tagliatelle
• salt water
• 100 g raw ham, cut into thin slices
• 1 bunch parsley, flat, roughly chopped
• Salt and pepper from the mill
• 100 g Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the quick pasta dish

Heat the oil in a pan and sauté the garlic. Add the vegetables and sauté briefly. Deglaze with the stock and simmer for about 20 minutes. Cook the pasta al dente in plenty of salted water, drain well, and drizzle with a little olive oil. Mix and keep warm. Puree the vegetables. Stir in the prosciutto and parsley, and season with salt and pepper. Serve the pasta on warmed plates and spoon the sauce over it. Use a vegetable peeler to peel fine strips of Parmesan cheese and sprinkle them over the sauce. Serve with a nice red wine and a tomato salad with basil.