Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 large eggs
  • 1 tablespoon (15ml) olive oil
  • ½ teaspoon (2g) salt
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ teaspoon (2g) dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Combine flour and salt in a bowl.
  2. Create a well in the center and add eggs and olive oil.
  3. Mix gradually until a dough forms.
  4. Knead for 5-10 minutes until smooth, then rest for 30 minutes.
  5. Heat olive oil in a skillet over medium heat.
  6. Sauté onions until translucent, then add garlic.
  7. Add diced bell pepper and zucchini; cook until soft.
  8. Stir in cherry tomatoes and oregano; season with salt and pepper.
  9. Cook for 5-7 minutes until tomatoes soften.
  10. Roll out the rested dough to a thin sheet.
  11. Cut into creste di gallo shape (or desired shapes).
  12. Boil salted water in a pot.
  13. Add pasta and cook for 3-5 minutes until they float.
  14. Drain pasta and add to the skillet with sauce.
  15. Toss gently to coat.
  16. Garnish with fresh basil and serve hot.