Spaghetti And Peperonata Frittata With Harissa Cream — Belinda Jeffery

Ingredients

• Serves 6-8.
• 1/2 cup sour cream, softly whipped
• 1 tablespoon harissa, or more to taste
• Peperonata
• 2 tablespoons extra-virgin olive oil
• 1 large brown onion, finely diced
• 2 cloves garlic, finely chopped
• 1 small red chilli, finely chopped
• 2 large red peppers (capsicum), finely sliced
• 2 medium-sized ripe tomatoes, seeded and chopped
• 1 tablespoon sun-dried tomato pesto
• 1/2 teaspoon sugar
• 1 – 2 tablespoons wine vinegar
• Salt and freshly ground black pepper, to taste
• About a tablespoon of shredded basil
• 120g spaghetti or spaghettini
• Salt, for cooking
• 10 good-quality eggs
• 20g freshly grated parmesan
• Sea salt and freshly ground black pepper, to taste
• Small handful of finely sliced basil leaves
• 1 tablespoon extra-virgin olive oil
• 120g goat’s cheese marinated in olive oil
• Small basil leaves, to garnish