Rigatoni With Vegetable Ragù

Preparation:

Preparation: Brown the garlic in the oil, remove it and add the chopped onion, carrot and celery. Braise and add the other diced vegetables, sautéing them over high heat; salt and pepper and add the chopped parsley. Boil the rigatoni al dente and finish cooking by stirring in the sauce. Serve with fresh basil, a drizzle of raw oil and matchstick smoked provola.