Tagliatelle in a Pink Sauce

Ingredients:
1 package of Tagliatelle
1 14oz La Valle Italian peeled tomatoes
1 carrot
1 celery
2 tablespoons La Valle Extra Virgin Olive Oil
½ pint of Milk (2% or skimmed)
3 tablespoons grated Parmesan
2 tablespoons flour
salt
coarse salt

Preparation:

• Boil 4 liters of water with 2 tablespoons of salt and then add pasta and cook until al dente.
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  Meanwhile finely chop the onion, carrot and celery. In saucepan add oil and, sauté the vegetables for a few minutes then add the chopped tomatoes. Add salt and let cook for 20 minutes, stirring occasionally.

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  In another saucepan melt the butter and add the flour, milk and a pinch of salt. Stirring over low heat to thicken, then stir it into other saucepan with the tomato and vegetable sauce.

   

• Drain the macaroni once cooked al dente and pour into a bowl and mix with the sauce.  Add Parmesan cheese, mix well and serve!

Buon Appetito…