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ring fettuccine in a sauce of grilled vegetables

Serves 4 450 grams of fettuccine

1 can of tomato sauce and grilled vegetables Mutti

parmesan parsley

extra virgin olive oil salt and pepper

Preparation

For the realization of this dish I used the traditional line of fettuccine Colavita. to season, instead, I used tomato sauce and grilled vegetables Mutti: Eggplant, zucchini, yellow peppers and grilled tomatoes.

The sauce with grilled vegetables and of itself is already full of scents and tastes well defined. I chose not to alter the perfect balance of this sauce with any further additions.

Cook the pasta in salted water until al dente and drain instead. n a bowl, pour in the sauce and pasta, stir and add the grated Parmesan cheese to make it even more tasty.

To make the dish even more appealing, I decided to use a ring mold, the one typically used for the preparation of ciambellone.Ricoprite the mold with plastic wrap and fill it with the fettuccine. Sprinkle with Parmesan cheese and pour a little oil, in order to make the surface crisp. Bake for 10 minutes at 180 degrees and serve. If you want, you can keep the sauce from the grilled vegetables to make it even more enjoyable plate

Here are the highlights of the preparation