Ingredients: 1 carrot, 1 courgette or zucchini, two tomatoes, 1 onion, 1 small aubergine , 1 pepper, 1 garlic clove, extravirgin oil and white wine.
Procedure: chop the vegetables, brown the garlic in a little oil and then add the vegetables, but keep the two tomatoes aside; cook for a few minutes, pour the wine, add the two chopped tomatoes and then turn up the heat for a few minutes.
At this point add water, turn the heat down to minimum, cover it up and let it cook for 30-40 minutes.
When the ragout is ready, bring a large pot of lightly salted water to the boil.
Add pasta and cook until al dente; drain and then put the pasta in a frying pan, add a spoon or two of pasta cooking water and bring to a simmer for a few minutes while the pasta finishes cooking.
This is good served with a sprinkle of ricotta cheese.
