Spaghetti with vegetable sauce
11.5 oz Barilla spaghetti No.5
1 small leek
1 celery stalk
1 small carrot
1.7 oz peas
10 oz fresh tomatoes
6 basil leaves
3.38 fl oz vegetable stock
3.5 tbsp extra virgin olive oil
Salt, pepper to taste
Wash and clean the leek, celery, carrot and the zucchini and cut everything in small cubes.
Put a pot on medium heat with the oil and, as soon as hot, sauté the vegetables separately for two minutes, then pour the hot stock in the pot and cook for 5 more minutes.
Add the tomato to the vegetables and cook for 10 minutes on high heat, adjust salt and pepper and stir every so often.
In the meantime, boil the pasta in abundant boiling salted water, and when the cooking time indicated on the pack expires, drain and dress with the sauce prepared, tear the basil by hand and add on the top, then serve.