Classic ribbon pasta with an original vegetable sauce. Cloves add a unique flavor to this dish.
Ingredients
- Vegetable broth – 2550 ml
- Onion – 1 piece
- Black pepper – a pinch
- Cloves – 4 pieces
- Cauliflower – 500 g
- Olive oil – 50 ml
- Salt – a pinch
- Grana Padano cheese – 100 g
- Canned chopped tomatoes – 400 g
- Tagliolini pasta – 500 g
Preparation
- In a saucepan with a thick bottom, heat olive oil. Add thinly sliced onion and sauté until translucent. Add chopped canned tomatoes and cook for about 5 minutes, stirring occasionally.
- Add vegetable broth, cloves, and cauliflower florets cut into small pieces to the sauce. Season with salt and pepper, bring to a boil, then reduce the heat. Cover the saucepan with a lid and simmer for about 30-40 minutes, until the cauliflower is tender.
- Once the sauce is ready, in a separate large pot, bring salted water to a boil. Add tagliolini pasta and cook until al dente. Remove cloves from the sauce. Drain the pasta, transfer it to the pot with the sauce, and cook together for a minute over low heat.
- Finally, add grated Grana Padano cheese, mix well, and immediately serve on plates. Enjoy!
