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Italian recipes - Sharp vegetarian spaghetti
(Spicy "spaghetti" with vegetables - Our original home cooking)


ingredients - serves 3
  • 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
  • Time:
    preparation: 15 minutes
    cooking: about 20 minutes
  • Difficulty:
    easy recipe
  • Nutrition Facts (amount per serving):
    Calories: 476 (kCal) 24 % GDA - 1990 (kJ)
    Protein: 12.3 (g) 24 % GDA
    Total fat: 17.5 (g) 24 % GDA
    Total carbohydrate: 70.8 (g) 26 % GDA
    Sugars: 6.1 (g) 7 % GDA

Cook the frozen vegetables in 2 tablespoons of olive oil, in a frying pan, according to the package directions.
Meanwhile bring to the boil the salted water, necessary for cooking Italian "spaghetti". Read more about the rules to cook Italian pasta.
Place the remaining olive oil, included spicy olive oil, anchovies, aromatic herbs and capers in a second frying pan.
Add the cooked vegetables, season with salt and simmer for some minutes on medium heat.
Cook the spaghetti "al dente" stage, drain very well and turn into the pan with the vegetable mixture.
Sprinkle with dry breadcrumbs, saute over a high heat for 1-2 minutes, stirring.
This is the secret for a tasty pasta dish: to finish cooking the pasta in the sauce!
Serve very hot.

Note

Healthy eating

What's the right wine?

Our suggestion is: Bianchello del Metauro (a white wine from Marche - Italy).

Tags:

cooking Italian pasta , mistakes cooking pasta , the right amount of pasta per serving

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