1 medium carrot, cut into 3 cm pieces (100 g)
1 cup of macaroni, cut into 3 cm pieces (125 g)
2 red bell peppers, cut into 3 cm pieces (300 g)
1 tablespoon of salt
Oil for cooking the pasta
125 g of penne pasta
2 tablespoons of chopped parsley
For the sauce
1 tablespoon of olive oil
1/4 cup of finely chopped red onion (37 g)
1 clove of garlic, minced
1 tablespoon of salt
4 small ripe tomatoes, peeled and seeded, cut into 3 cm pieces (400 g)
4 fillets of anchovy, cut into small pieces
1 tablespoon of red wine vinegar
1 medium carrot, cut into 3 cm pieces (100 g)
1 cup of macaroni, cut into 3 cm pieces (125 g)
2 red bell peppers, cut into 3 cm pieces (300 g)
1 tablespoon of salt
Oil for cooking the pasta
125 g of penne pasta
2 tablespoons of chopped parsley
For the sauce
1 tablespoon of olive oil
1/4 cup of finely chopped red onion (37 g)
1 clove of garlic, minced
1 tablespoon of salt
4 small ripe tomatoes, peeled and seeded, cut into 3 cm pieces (400 g)
4 fillets of anchovy, cut into small pieces
1 tablespoon of red wine vinegar
Boil the carrot, macaroni, and bell peppers until tender
Drain and rinse with cold water, then set aside
Reserve the cooked carrot and macaroni
Make the sauce: in a large pan, heat the olive oil over low heat
Add the onion and garlic and sauté, stirring constantly, until the onion is translucent (about 5 minutes)
Season with salt
Simmer for 30 seconds, then add the tomatoes and anchovy and increase the heat to medium
Let it simmer, stirring occasionally, until the tomato has broken down (about 12 minutes)
Remove from heat, add the red wine vinegar, and stir
Let it cool
In a medium pan, combine 1.5 liters of water, salt, and a thread of olive oil
When the water is boiling, add the pasta and cook until al dente (about 7 minutes)
Drain and rinse with cold water
Transfer the pasta to a serving dish, add the garlic-soy sauce, vegetables, and parsley, and stir well
Serve
Calorie count per serving: 144
