Ribbon Noodles with Vegetable Sugo

For the ribbon noodles with vegetable sugo, put the noodles in plenty of lightly salted boiling water and cook for about 8-10 minutes until al dente.Put peeled tomatoes in a pot. Cut zucchini and carrot with a julienne cutter into fine strips and onion into rings. Add the vegetables to the tomatoes and cook briefly.Remove the seeds from the chili pepper, chop finely and add to the vegetables together with the chopped garlic. Season with vinegar, salt, pepper and finally stir in chopped basil.Strain the pasta and add to the vegetable sugo. Leave to infuse briefly and serve the tagliatelle with vegetable sugo.

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