Aglio E olio pasta with veggies

Boil 3 cups of water and slowly immerse 250 grams speghatti into it;
Cut quarter bell peppers, cabbage and one big carrot into juliennes;
Thinly slice 8-10 cloves of garlic and 4 green chilies; Add only 1 green chilli if you like it less hot;
After about 10 minutes, strain the pasta (follow the cooking time on the instructions and cook till Al Dante--2 minutes less than the instructions--if you would like to add more water later and obtain a creamy consistency);
Heat 3 tablespoons of extra virgin olive oil in a pan;
Add the garlic, green chilli and one tablespoon red chilli flakes;
Sauté till the garlic turns slightly golden brown;
Add half of the cut vegetables and stir fry along with 1 tablespoon of vinegar and soy sauce;
After around 4 minutes of stir frying, simmer and add the strained pasta;
Let it simmer for 2-3 minutes; You may add 1 small cup of pasta water to obtain a creamy consistency;
Give it gentle tosses;
Serve hot ;
This serves 2 people.

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