A great pasta dish for any occasion:
1. halve onions and cut diagonally into strips. Coarsely dice tomatoes. Quarter carrots lengthwise and cut diagonally into narrow slices.
Sauté onions and carrots in oil. Add bay leaf, thyme, juniper and tomatoes with juice. Salt and sprinkle with breadcrumbs. Steam in the hot oven on the 2nd rack from the bottom at 180 °C for 40 min (gas 2-3, convection oven for half an hour at 160 °C ) in a closed cooking pot. Just before the end of cooking time, stir in peppers, parsley and capers.
3. cut dough into lozenges. Cook in salted water for about 4 minutes.
Drain briefly. Mix with the sugo, sprinkle with Parmesan cheese.
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