1- Cook the pasta until it is “al dente”, drain, cool under running water, drain once again, place in a bowl and drizzle with 2 spoons of olive oil. Blanch the tomatoes, peel, dice the pulp and place in a strainer for 15 minutes. Beat the egg in a bowl, add the Parmesan cheese, salt and pepper and then mix.
2- Heat 2 spoons of oil in a pan, pour in the egg mixture and stir; cook the “frittata” for a few minutes, turn it over with the aid of a saucepan lid and cook thoroughly, then cut into cubes. Prepare the peppers, seed and core, wash, dry and cut into strips.
3- Trim the leek and cut into thin rounds; trim the carrot, wash and dice. Steam cook the peas and diced carrot separately for 10-15 minutes. Mix the vinegar with a little salt and pepper in a bowl, add the remaining oil and beat the ingredients together lightly until the sauce is well blended. Put all the vegetables into a serving bowl, dress with the sauce, add the cubes of “frittata”, the pasta, mix together and serve.