(Sharp vegetarian "spaghetti" - Our recipe)

450 g (1 lb) frozen mixed vegetables (carrots, potatoes and courgettes)
4 tablespoons anchovies, in oil, chopped
2 tablespoons salted capers, rinsed very well
2 tablespoons dried chives
2 teaspoons dried tarragon
12 tablespoons olive oil
2 teaspoons chilli olive oil
4 or 6 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: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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.

Note

You can have the best results with carrots, potatoes and courgettes; but you can also use other vegetables according to your taste. You can also use fresh vegetables; they must be boiled or steamed until just tender, but still crisp and crunchy.