This recipe is adapted from the family cookbook of the Spinosi family. Their artisanal egg pasta is delicate and delicious, and pairs well with the vegetables for a first course or light main dish.

Ingredients

• 1 onion, minced
• 1 clove garlic, minced
• 1 carrot, chopped finely diced
• 1 celery, chopped finely diced
• 1 zucchini, chopped finely diced
• 3 plum tomatoes, chopped
• 1/3 cup Raineri Silver Foil extra virgin olive oil
• 1 bay leaf
• 3 sage leaves, chopped
• 1 cup chicken or vegetable broth
• 8 basil leaves
• 1  package Spinosi fettucine
• 1 cup aged Parmigiano Reggiano, grated.

Add 1 1/2 tablespoons sea salt to a large pot of water and put over high heat. Heat a large sauté pan, add olive oil.  Saute onion and garlic in oil over medium heat until golden. Add carrot, celery, and zucchini, and continue sautéeing until vegetables are softened, about 4 minutes. Then add tomato, and cook 4 additional minutes. Add bay leaf and sage.  Stir in broth and basil leaves. Cook just to heat through, and then lower heat to lowest possible setting.

When pasta water comes to a boil, add fettucine. Stir gently. Cook to package directions, about 1 minute. Drain pasta and add to sauce. Serve immediately, passing grated Parmigiano cheese at the table.