Time:
preparation: 15 minutes
cooking: about 20 minutes Difficulty:
easy recipe Nutrition Facts (amount per serving):
Calories: 476 (kCal) – 1990 (kJ)
Protein: 12.3 (g)
Total fat: 17.5 (g)
Total carbohydrate: 70.8 (g)
Sugars: 6.1 (g)
Ingredients:
450 g (1 lb) frozen mixed vegetables (carrots, potatoes and courgettes)
4 anchovy fillets, in oil, chopped
1 tablespoon capers in vinegar
1 tablespoon dried chives
1 teaspoon dried tarragon
4 tablespoons olive oil
1 teaspoon chilli olive oil
2 tablespoons dry breadcrumbs
200 g (7 oz) Italian “spaghetti”
Salt
Cook the frozen vegetables in 4 tablespoons olive oil, in a frying pan, according to the instructions on the package.
Meanwhile bring to the boil the salted water, necessary for cooking Italian “spaghetti”.
Place the rest of olive oil, included sharp olive oil, anchovies, herbs and capers in a second frying pan.
Add the cooked vegetables, season with salt and simmer for some minutes.
Cook the pasta “al dente”, drain very well and turn into the pan with the vegetable mixture.
Sprinkle with dry breadcrumbs, sauté over a high heat for few minutes.
Serve very hot.
Tags: pasta, vegetarian