Ditalini with vegetable ragu
12 oz FRAMORE Ditalini
1 bell pepper
1 stick of celery
Parsley To Taste
Olive oil To Taste
Salt To Taste
Accurately wash all the vegetables.
Mince the carrot, the onion and the stick of celery.
Put oil into a pan and fry the vegetables over low heat.
Meanwhile cut the eggplant and the bell pepper into cubes
Once the other vegetables get bronze, add the eggplant and the bell pepper. Add a cup of water after a while and then cover with a lid
Add salt and keep on cooking over low heat for 20 minutes.
Take a pan and cook pasta in it. Remember to drain pasta “al dente” and then pour it into the ragu made with vegetables.
Stir all the ingredients together then add some parsley.
When the ragu is tick enough, your dish will be ready to be served.