'1 tablespoon of salt'
'2 tablespoons of chopped parsley'
'125g penne pasta'
'100g green beans'
'2 medium red bell peppers'
'1 medium carrot'
'Sauce'
'1/4 cup of finely chopped red onion'
'1 tablespoon olive oil'
'1 teaspoon salt'
'1 teaspoon vinegar'
'4 small cherry tomatoes, peeled and deseeded, diced'
'4 anchovy fillets, cut into small pieces 1 clove of garlic, minced'
'1 tablespoon of salt'
'2 tablespoons of chopped parsley'
'125g penne pasta'
'100g green beans'
'2 medium red bell peppers'
'1 medium carrot'
'Sauce'
'1/4 cup of finely chopped red onion'
'1 tablespoon olive oil'
'1 teaspoon salt'
'1 teaspoon vinegar'
'4 small cherry tomatoes, peeled and deseeded, diced'
'4 anchovy fillets, cut into small pieces 1 clove of garlic, minced'
Steam the green beans, carrot, and bell peppers until tender
Possess in an ice bath and drain
Cut the green beans into 3-centimeter pieces and the carrot into matchsticks
Remove the skin and seeds from the bell peppers
Cut them into 1-centimeter squares
Set aside
In a large saucepan, bring 1.5 liters of water to a boil
Reduce heat and simmer
Add 2 tablespoons of salt and stir
Let it simmer again
Gradually add the pasta, stirring, until al dente
Drain
Rinse with cold water and drain again
Aquatic oil in low heat and sauté the onion and garlic until tender
Add the salt
Add the cherry tomatoes and anchovies
Cook on medium heat, stirring, until the tomatoes disintegrate
Remove from heat
Add the vinegar
Let it cool
Combine the pasta with the sauce and reserved vegetables
Sprinkle with parsley and serve.
