Vegetables ragout sauce

(for 5 people)

150g yellow onion
150g carrot
100g white celery
200g courgettes (the light coloured ones)
200g yellow peppers
200g aubergines
350g cherry tomatoes
2 medium cloves garlic
8 tablespoons of extra virgin olive oil
30 basil leaves
salt
white pepper

Dice in ½ cm-sized pieces : onion, carrot, celery, courgettes, peppers and aubergines.
Gently fry the garlic cloves in a pan with extra virgin olive oil for about 1 minute. Pour the vegetables in and cook over medium heat for about 10 minutes, then season with a good quantity of salt, grinding some white pepper and add the basil leaves.
Cover with a lid your ‘illuminated’ ragout and continue to cook your for another 10 minutes.
When the vegetables are well cooked and have given out their wonderful juice, I would say that the sauce is ready.
With this vegetable ragout both the short cut dry pasta and the long dry pasta are suitable and also fresh pasta, made with or without egg. I would certainly recommend the ‘pici’ kind of pasta, typical of Siena area, which are made with water and flour only.
If you use freshly picked vegetables the recipe will be heavenly.
Optionally you can sprinkle each dish with a nice grated Roman pecorino cheese or parmesan cheese and serve it immediately.