Ingredients for 6:
500 g of Leonardi Balsamic Pappardelle (It works also with Fettuccine)
1 finely chopped carrot
1 celery stalk finely chopped
150 g of cherry tomatoes cut in halves
Half onion finely chopped
1 garlic clove (crushed)
30 g of butter
2 spoonfuls of Extra Virgin Olive Oil
2 spoonfuls of White Balsamic Leonardi
½  glass of dry white wine
Salt and pepper (+ salt for the cooking water)

For finishing: Parmesan cheese (thin flakes) and Aged Balsamic vinegar (5 medals and up) or Balsamic glaze or Balsamic pearls.

Preparation:
In a large pan, put the butter, the EVOO, the crushed garlic (which will be removed before serving), and the chopped onion and let brown for 2 minutes, then add the celery and the chopped carrot and let go covering with a lid for 5 minutes. Add the cherry tomatoes, the wine and the white Balsamic, stir well and put the lid on. Let cook for 10 minutes over low heat, then turn off.

In a big saucepan, bring the water to boiling point, add salt and pour the pasta. Reduce the heat and cook the Pappardelle for 2-3 minutes mixing regularly.
Drain the pasta and pour immediately in the pan with the sauce, stir-fry for a few minutes to mix all the ingredients. Adjust with salt and pepper.  Serve in individual plates, drizzle some parmesan cheese flakes on top, and add some fresh basil if you like. Finish with aged balsamic Vinegar (one spoonful per person) or Balsamic Glaze or Pearls.

About “Soffritto”: Soffritto is a typical Mediterranean base for many recipes, all Italians grow up with the smell of soffritto prepared by their mother or grand mother. It is commonly a mixture of chopped onion, carrot and celery, stir-fried in Olive oil (and Butter in northern Italy). Soffritto is the beginning point of many tomato sauces, stews and soups.

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