Frittata di pasta in tomato sauce and peperon

2_03244 FRITTATA DI PASTA IN TOMATO SAUCE INGREDIENTS for 4 PEOPLE 300 g RED TOMATOES, 200 g Zucchini, 200 g of CARROTS 100 g Olive oil, 150 g, 100 g of SPAGHETTI CACIOCAVALLO PODOLICO, 1 RED ONION of TROPEA, 2PEPERONI (1 red and 1 green), 4 eggs, a bunch of mint herbs, Basil and parsley, salt (s.q.) Wash and clean all the vegetables, cut into julienne, taking care to remove the central part of carrots and use only the green part of the zucchini.

In a pan with the bottom, add 50 g of oil and cut into julienne vegetables and a pinch of salt.

Stir-fry, add mint leaves and chopped parsley.

Keep aside.

In a bowl beat the eggs with the salt, add the diced cheese and vegetables already ready.

Cook the pasta in salted water.

Meanwhile prepare the sauce.

In a small frying pan FRY in oil 25 g of peppers, add chopped tomatoes in half, and cook for a few minutes, adding the basil leaves.

Passed in the vegetable mill.

Drain the pasta al dente and pour in eggs with vegetables.

In another pan, pour the remaining oil, put on the fire, let it warm up and pour the pasta with eggs and vegetables.

Cook on low heat turning frequently.

When the omelette is golden put it on paper towels.

Cut into wedges and serve with warm tomato cream.

Suggested wine: CHARDONNAY 2000 Planeta Sicily