Tagliatelle with sun vegetables

   400 g of Panzani Tagliatelle
• 2 zucchinis
• 2 ripe tomatoes
• 20 pitted black olives
• 1 onion
• 1 clove of garlic
• 3 tablespoons of olive oil
• Some basil leaves

 Dice the zucchinis and tomatoes into small pieces, dice the onions and crush the garlic.

Cook the Panzani Tagliatelle in a large pot of salted water.

In a frying pan or wok, sauté the onion and garlic in olive oil. Then add the vegetables and sauté for a few minutes (the vegetables should remain a little firm).

In the serving dish, mix the pasta and vegetables well and add the basil and olives just before serving.