In a saucepan brown garlic and a 'finely chopped onion in oil, when it starts to get a golden colour add vegetables cut to Giuliana, tomatoes, salt and cook for about ten minutes, possibly adding a little 'Water from cooking pasta. Apart boil the maccheroncelli in salted water, drain them al dente and skip all in a pan adding the Provola cut into diced cheese and basil. Serve hot. WINE: Falanghina
Vegetarian
