Ingredients: Per 4 servings
- ¾ lb spaghetti
- 1 leek, small
- 1 stalk celery
- 1 carrot, small
- 1 zucchini
- 1 ¾ oz peas
- 1 lb canned tomatoes
- 6 leaves of basil
- ½ cup vegetable broth
- 3 ½ tablespoons extra virgin olive oil
- salt and pepper to taste
You can use either canned peas (in this case, thoroughly drained of their liquid) or frozen or fresh (in this case, briefly blanched in salted water).
Clean the rest of the vegetables and finely dice them. Brown everything in a pan containing some tablespoons of oil. Douse with the hot stock and cook until the vegetables become soft and fairly dry.
Add the tomato, then salt, pepper, and thicken over high heat for 10 minutes, stirring often.
Cook the spaghetti, drain when “al dente” and transfer to the pan with the sauce.
Dress with a drizzle of oil, a twist of pepper and the basil, finely chopped; mix well and serve.