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| 4 Esslöffel | olive oil |
| 1 | onion sliced |
| 1 | Clove garlic sliced |
| 2 | Carrots; peeled and cut in thin strips |
| 1 | Red bell pepper; cut in thin strips |
| 10 x ca. 30 g | Roma tomatoes; peeled and chopped -or |
| 1 Dose | Roma tomatoes; drained and chopped |
| 1 Esslöffel | oregano dried |
| 1 Prise | salt |
| 2 Esslöffel | italien parsley chopped |
| 1 Esslöffel | basil fresh, chopped |
| 3/4 Tasse | parmesan freshly grated |
| 1 x ca. 450 g | Pasta; uncooked |
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In a large frying pan over high heat, warm 2 tablespoons of the extra virgin olive oil. Add the onion and garlic and saute until beginning to soften, 3-4 minutes. Add the carrot and bell pepper strips and continue cooking over high heat a few minutes longer. Add the tomatoes, oregano and salt to taste and reduce the heat to low. Cook uncovered, stirring occasionally, until the liquid evaporates and the vegetables are tender, 10 minutes longer.
Meanwhile cook you choice of pasta until almost al dente. Drain and add to the sauce in the frying pan. Finish cooking over high heat, stirring constantly, for 1-2 minutes. Turn off the heat and mix in the remaining 2 tablespoons oil.
Transfer the pasta to a warmed serving dish. Sprinkle with the parsley and basil and serve at once. Pass the Parmesan cheese at the table, if desired.
green spinach pasta. Replace carrots with zucchini if you wish.
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