for 4 person

1 tbsp	oil
2	garlic cloves, roughly chopped
2	red peppers, cut into pieces
2	tomatoes, cut into pieces
1 dl	vegetable bouillon
400 g	pasta (e.g. tagliatelle)
	salted water, boiling
100 g	cured ham in slices, cut into strips
1 bunch	flat-leaf parsley, roughly chopped
	salt and pepper to taste
80 g	Parmesan, strips cut off using a peeler

How it's done

Heat the oil in a pan, sauté the garlic. Add the vegetables and briefly sauté, pour in the stock, cover and simmer the vegetables for approx. 20 mins. until soft. Cook the pasta in boiling salted water until al dente, drain. Stir in the vegetables, cured ham and parsley, season. Scatter the cheese over the tomato and pepper tagliatelle.

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