Pasta with anchovies and vegetables

Canned anchovies are not eaten by themselves, they differ in a concentrated specific taste, so they are used only as a spicy seasoning.
What is most interesting is that anchovies acquire pink color precisely because of brine. A small amount of saltpeter is added to it, which also makes the fish more tender.
Fresh anchovies can be found only in Mediterranean cuisine.In Italy, various pizza options with anchovies are popular, but today we will cook pasta.

I found this recipe a long time ago in one of the cookbooks.Having searched all possible sources of information before, but I came across either too complicated in preparation for which it is very difficult to find all the necessary ingredients or questionable taste qualities.

Of course it is better to cook with fresh vegetables, but in winter I use frozen broccoli, the main thing is to choose with not very small inflorescences.This is so that broccoli does not lose its shape during cooking.
Zucchini can also be replaced with young squash.It is young, they have less humidity, which we absolutely do not need otherwise the vegetables will be cooked in their own juice, and not fried properly.
Also frozen green peas do not have to be pre-thawed.We'll just fry the vegetables then on high heat. If you are afraid that they will burn before they have time to prepare, then I advise you to defrost it beforehand and fry it already on medium-power fire.

Before combining vegetables in horns, check them for salt, the anchovies themselves are salty, so I add only ground black pepper, you may also want to add salt to them.