Spaghetti with green sauce

Ingredients for 4 servings:

• 400 g spaghetti, spaghettini or tagliatelle, also red pasta
• 2 eggs, hard-boiled and diced
• 3 spring onions, cut into thin rings
• 2 stalk(s) Celery , finely diced and the green parts chopped
• 150 g green peppers, finely diced
• 1 pepper, green, pitted and chopped
• 2 tbsp capers, chopped
• 2 tbsp olive oil
• 2 garlic cloves, peeled
• 200 ml vegetable stock
• 2 tbsp vinegar (white wine vinegar)
• 4 tbsp basil, chopped leaves
• salt and pepper
• n. B. Anchovy fillet(s), finely chopped
• n. B. Olives, green, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A quick pasta dish and a very tasty alternative to classic pesto

Cook the pasta in plenty of salted water according to the package instructions until al dente. Heat the olive oil in a pan, add the spring onions, celery, bell peppers, chili peppers, and capers, and fry for 2 to 3 minutes, stirring occasionally. Crush the garlic, pour in the vegetable stock, and add the white wine vinegar. Season generously with pepper, simmer for 2 to 3 minutes, and season to taste. Drain the pasta, let it drain briefly, and immediately serve with the green sauce, diced eggs, and chopped basil leaves. To make the sauce creamier and help it stick to the pasta better, remove half of the vegetable mixture from the pan at the end of the cooking time, puree the remaining sauce, and add the other half of the vegetables back in. The sauce will then have a consistency more like a coarse pesto. If you like, you can also add anchovy fillets to the sauce. Finely chopped green olives also go very well.