Tagliatelle Al Sugo Di Verdure Recipe

Bring water to a boil

Fill a large pot with at least 4 liters of water and bring to a rolling boil. Add 1 tablespoon salt to the water.

Cook tagliatelle

When the sauce is about 5 minutes from finishing (see below), add the tagliatelle to the boiling water and cook until al dente according to package instructions (fresh ~3–4 minutes, dried ~8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining.

Sweat vegetables

Heat 3 tablespoons extra-virgin olive oil in a wide sauté pan over medium heat. Add the finely diced red onion, carrot, and celery. Cook gently, stirring occasionally, until the vegetables are very soft and the onion is translucent, about 8–10 minutes. If vegetables begin to brown, reduce heat slightly.

Add garlic and deglaze

Add the minced garlic to the softened vegetables and cook 30–45 seconds until fragrant but not brown. Pour in the white wine and raise the heat briefly to bring to a simmer; scrape any brown bits from the pan. Let the wine reduce by about half, 2–3 minutes.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes and vegetable stock, then stir in dried oregano, dried basil, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer.

Simmer gently

Lower the heat to maintain a low simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Taste and adjust seasoning with additional salt or sugar as needed. If using fresh basil, stir it in in the final 2 minutes.

Finish sauce with olive oil

Just before tossing with pasta, stir in 1 tablespoon extra-virgin olive oil to round out the sauce.

Toast breadcrumbs

While the sauce simmers or when the pasta is cooking, heat a small skillet over medium heat. Add 2 tablespoons olive oil and the minced garlic; cook 20–30 seconds until fragrant. Add the breadcrumbs and toss to coat. Cook, stirring frequently, until the crumbs are golden and crisp, about 4–6 minutes.

Season breadcrumbs

Remove the pan from heat. Stir in lemon zest (if using), dried parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Transfer to a bowl and keep warm or at room temperature until ready to serve.

Combine pasta and sauce

Add the drained tagliatelle to the pan with the sugo di verdure (if pan is large enough) over low heat. Add a splash (2–4 tablespoons) of reserved pasta cooking water and toss gently with tongs to coat. If needed, add more reserved water a tablespoon at a time to reach a silky consistency. Cook together 1–2 minutes so pasta absorbs sauce.

Plate and finish

Divide the sauced tagliatelle among warm plates. Sprinkle a generous scattering of the seasoned toasted breadcrumbs over each portion for texture. Drizzle a little extra-virgin olive oil over the top and offer grated Parmesan or Pecorino at the table.

Service notes

The seasoned breadcrumbs are the crunchy finishing element; serve immediately to preserve texture. Leftover sauce keeps 3 days refrigerated and freezes well for up to 2 months.