- 300g veggie slices
- 400g tagliatelle
- 1 shallot
- 1 glass of white wine
- 2 sage leaves
- Extravirgin olive oil
- Heat a little oil in a pan and gently fry the shallot finely chopped until pale-golden brown.
- Add the veggie dices and simmer over low heat for about 5 minutes.
- Add the wine and cook until evaporated.
- Add the sage chopped up.
- Cook for another ten minutes and toss in the tagliatelle previously boiled in salted water.
- Toss until well melt. Serve immediately.