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Pasta (Vegetable spaghetti) | Transcript of the recipe from Tomomi Ogura's Italian professional training course

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Ingredients

パスタ（ 1.9mm） : 60g
ブロッコリー : 3 cubicles
カリフラワー : 2 cubicles
Shrinking spinach : 1 bundle
芽キャベツ : 1 piece
ニンニク : 2 pieces
アンチョビ : 2 slices
唐辛子オイル : a little
オリーブオイル : moderate amount

Time required

15minutes

Procedure

1) boil the pasta 05:38
Boil the pasta in 1.5% salt water for 12 minutes.
2) boil vegetables 06:13
Cut the washed broccoli, cauliflower and curly spinach into bite size pieces.
Add broccoli, cauliflower, shrunken spinach stalks, and brussels sprouts at 6 minutes remaining in step 1.
Add the remaining spinach at the remaining 3 minutes of the boiling time in step 1.
3) make the sauce 08:35
Add the crushed garlic and olive oil to a frying pan, turn on the heat, and heat over medium heat.
When the garlic turns brown, add the anchovies and chili oil and mix.
Add a little water (not listed).
4) パスタとソースを和える 13:32
Add the boiled 1 and 2 to the frying pan of 3, add a little water (not listed) and fry while mixing.
Add olive oil (not listed), mix lightly, and serve on a plate to complete.

Point

・The roots of curly spinach are sweet, so it's best to wash them well.
Slice the stems of cauliflower, Brussels sprouts, and broccoli to make them crunchier.
・Because the vegetables in step 2 will be added while the pasta in step 1 is boiling, prepare in time.
・You can use your favorite vegetables such as turnips, onions, carbo nero, and petit vert.