Cook the tagliatelle according pack instructions. Cook in another pan 300g broccoli and cauliflower florets with salt until done. For the tomato sauce cook 1 finely chopped onion until soft. Add 1 finely chopped garlic clove and thyme to taste. Cook shortly. Add 1 can diced tomatoes (400ml), 1 tablespoon tomato puree and 100 ml cream. Bring shortly to boil. Season it. Lower the heat and let it simmer for a while. At the end add some chives to taste to the tomato sauce. Drain the tagliatelle and also drain the broccoli and cauliflower florets. Dress the tagliatelle on your plate, then the broccoli and cauliflowers florets and then the tomato sauce. If you like it scatter some grated cheese over it. Enjoy!