Pasta with Fake Ragu

Method

1. Finely dice the onion, celery, and carrot to make the soffritto.
2. In a large pan, heat a generous amount of olive oil and sauté the soffritto until the vegetables are well roasted and fragrant.
3. Meanwhile, prepare a trito by finely chopping garlic, chili pepper, Gaeta olives, oregano, thyme, rosemary, and mint together.
4. Add the trito to the softened soffritto and cook for a minute.
5. Deglaze with a glass of red wine and let the alcohol evaporate completely.
6. Add the chopped tomatoes and season with salt and pepper. Reduce heat to medium-low and let the sauce simmer for about 20 minutes.
7. While the sauce cooks, prepare the fake Parmesan. In a small pan, toast breadcrumbs with a drizzle of olive oil until golden. Add pine nuts and almonds, then season with salt and grated lemon zest. Toast until everything is crunchy.
8. Cook the paccheri pasta in salted boiling water until al dente.
9. Drain the pasta and transfer it to the sauce. Toss well and cook together for the last minute.
10. Serve the pasta with a generous topping of the breadcrumb mixture and garnish with fresh mint leaves.