500g of colourful bows pasta
800g of frozen vegetables (for me, green beans, carrots, corn, peas)
1 jar of dried tomatoes with capers in olive oil
4 cloves of garlic
freshly ground pepper, garlic salt to taste
1 teaspoon of Provencal herbs
1/2 teaspoon of freshly chopped basil
1/2 teaspoon of parsley
Cook pasta al dente in a slightly salted and with a little oil. Strain after cooking.
Heat oil from the jar with dried tomatoes in a frying pan. Diced onions and garlic crushed by the press, fry in golden colour. Then add the vegetables and fry until they are slightly soft.
In the meantime, cut tomatoes dried into narrow strips.
Add tomatoes with capers and all the spices to the pan with vegetables. Fry for about 5 minutes while stirring. Finally, add the pasta and mix everything together.