Spicy spaghetti with vegetables is a tasty main course ideal for people who love chilli pepper and vegetables combined with pasta.
To make this spaghetti recipe you will need: spaghetti, assorted vegetables you prefer, a lot of aromatic herbs (chives and tarragon), capers in vinegar, plain dried breadcrumbs, extra virgin olive oil and chilli olive oil. If you don't find chilli oil use a piece of chilly pepper.
Here's the recipe as we usually make at our home.

Prepare the assorted vegetables. Cook the frozen vegetables in 2 tablespoons olive oil, in a frying pan, according to the package directions.

Prepare the spaghetti. Meanwhile bring to the boil the salted water, necessary for cooking Italian "spaghetti". Read more about the rules to cook Italian pasta or follow the package directions. Cook the spaghetti "al dente" stage and drain very well.

Prepare the sauce. Place the remaining olive oil, included spicy olive oil, aromatic herbs and capers in a second frying pan.
Add the cooked vegetables, season with salt and simmer for some minutes on medium heat.

The last step. Transfer the spaghetti on the pan, sprinkle with the plain dried breadcrumbs, sauté over 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 at once.

Note

• - You have certainly the best results with carrots, potatoes and courgettes (zucchini) but you can also use other vegetables according to your taste and season. In the photo you can see spelt spaghetti combined with zucchini-mushroom-and-potato sauce.
• - You can also use fresh vegetables. They must be boiled or steamed until just tender, but still crisp and crunchy. Use more than 450 g (1lb).
• - Preferably use chilli pepper and not pepper in your recipes if you want to eat healthy.
• - You can also combine this spicy sauce with wholemeal spaghetti or felt or kamut spaghetti for an healthy eating as suggested by nutritionists. In the photo you can see felt spaghetti for a special dish!
• - This is a great vegetarian pasta dish. If you are not vegetarian or vegan add anchovy fillets to increase the flavor. Enjoy this great dish, Italian-style with your family or friends!
• - Spicy spaghetti is a good main dish for your daily menu. It's easy-to-do and quick.

Healthy eating

• - Daily menu. Obviously this dish is a perfect one-plate meal. Complete your meal with fresh fruit but if you are still hungry you can also add raw vegetables such as bell peppers in summer and fennel in winter ...).
  We remember pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
  Here are the doses per head: 60 to 70 g (2 1/4 to 2 1/2oz) spaghetti, 150 g (5 1/4oz) assorted frozen vegetables, 1 anchovy fillet, 1 teaspoon capers in vinegar, aromatic herbs, less then one tablespoon plain dried breadcrumbs, a piece of chilli pepper, one tablespoon olive oil. As you can read we use less than 80 g (2 3/4oz) pasta, suggested by the nutritionists, for there are a lot of ingredients. It's a satisfying dish anyway!
• - If you use fresh seasonal vegetables you can have more vitamins.
• - It's a tomato-free recipe, ideal for people intolerant or allergic to tomatoes.
• - Note the amount of protein. If you choose this spicy spaghetti at lunch you can have meat or fish rich in protein at dinner.
• - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
• - Read more about Italian pasta and its nutrition value.
• - We remember you our original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes on the Italian cooking page

What's the right wine for " Spicy spaghetti with assorted vegetables " ?

We match a red wine with spicy spaghetti such as Lambrusco (red wine of Emilia - Italy)