Wash the leek, carrot, peppers and zucchini.
In a pan, over low heat, heat up the extra virgin olive oil with leek and carrot thinly sliced. Cut sweet peppers and zucchini into very small cubes, then add them into the pan and fry very well.
Finally add the salted capers, salt to taste.
Meanwhile, cook the Tagliatelle Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the vegetables.
Serve adding a sprinkle of chives and enjoy!