MALTAGLIATI AL SUGO SCAPPATO

Ingredients x 4 people:
400 gr. of pasta ( maltagliati or handmade tagliatelle are suggested)
2 carrots
1 scallion
2 slices of celery
1 box (400 gr) of small tomato purèe
1 clove of garlic
salt
1 glass of white wine (Ginestre)
4 spoons of Castellare's extra virgin olive oil

Proceeding:
Scaldare in una casseruola che toglieremo subito dopo. Add the carrots, the scallion and the celery previously cut in small cubes (bigger than the ones used for the traditional chopped vegetables). Brown the whole mix, salt and wet with wine; dried off the wine add the tomato purèe and continue to cook for about 10 minutes. Cook the pasta in salt water, strain and put it together with the sauce. Serve with a trickle of oil and grated cheese.