Penne cooked with strips of frittata, an Italian style omelette
FRITTATA WITH PENNE
Ingredients
5 eggs
2 cups boiled penne pasta
2 medium onions
2 tbsps olive oil
1 medium green capsicum
1 tbsp finely chopped garlic
1 cup tomato concasse
¼ cup tomato puree
Salt to taste
1 tsp dried mixed herbs
1 tsp red chilli flakes
15-20 fresh basil leaves
Crushed black peppercorns to taste
1 green capsicum, finely chopped for topping
Method
1. Slice 1 onion.
2. Heat 1 tbsp olive oil in a non-stick pan, add sliced onion and sauté till translucent.
3. Cut green capsicum in thin strips. Roughly chop remaining onion.
4. Heat remaining olive oil in non-stick wok, add chopped onion and sauté till light brown.
5. Add capsicum strips to the pan and mix well.
6. Break eggs in a bowl and whisk well. Add salt and whisk again. Add the egg mixture to the pan and mix well. Cover and cook till the underside is done. Open the lid, flip and cook on the other side. This is Frittata.
7. Add garlic to the wok and sauté for a minute. Add tomato concasse and mix well. Add tomato puree and mix well. Cook for 2-3 minutes. Add salt, 2 tbsps water, dried herbs, chilli flakes and basil leaves and mix well. Add crushed peppercorns and mix well. Add penne pasta and mix well.
8. Place the frittata on worktop, cut into long strips and add to the wok. Cook till it gets heated through.
9. Transfer on a serving platter, top with chopped capsicum and serve hot.
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