Tagliatelle With Vegetables And Ham
|Olive oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed / minced|
|Onion||1 Small, chopped|
|Courgettes||2 , chopped (Zucchini)|
|Red pepper||1 Small, diced|
|Mushrooms||4 Ounce, wiped and sliced (1 1/2 Cups / 100 Gram)|
|Ham||2 Ounce, chopped (1/3 Cup/50 Gram)|
|Canned tomatoes||7 Ounce, drained and mashed (3/4 Cup / 200 Gram)|
|Freshly ground black pepper||To Taste|
|Tagliatelle||14 Ounce (400 Gram)|
|Boiling water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Put the oil in a bowl and cook for 30 seconds. Add the garlic and onion and cook for 2 minutes. Add the courgettes (zucchini), red pepper and mushrooms, cover with vented cling film (plastic wrap) and cook for 3 minutes. Add the ham and tomatoes, cover and cook for 2 minutes. Season to taste. Keep warm.
Put the tagliatelle in a deep pot, just cover with boiling water and add a pinch of salt and a few drops of oil. Cover and cook for 6 minutes. Let the pot stand, covered, while you reheat the sauce if necessary.
Drain the pasta, pour on the sauce, sprinkle with parsley and serve with plenty of Parmesan cheese.