John Myers
Ingredients for 4 servings:
- 150 g pasta (spaghetti)
- 250 g carrot(s)
- 250 g zucchini
- 125 ml broth
- 3 tbsp balsamic vinegar
- 5 tbsp olive oil
- 5 cloves garlic
- Salt
- pepper
- Anise, ground
- 150 g dried tomatoes in oil
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
Cook the pasta al dente, drain, and rinse. Cut the carrots and zucchini into sticks, then lightly roast them in the olive oil. Place the pasta and roasted vegetable sticks in a bowl and pour in the broth. Drain the sun-dried tomatoes and add them, cut into sticks. Peel the garlic and crush with a little salt. Mix everything well. Finally, season with vinegar, salt, pepper, and anise. Let it sit in the refrigerator for about 12 hours. Remove from the refrigerator about 3 hours before serving and adjust the seasoning if necessary.
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