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.