Summary

Ingredients

• 500 g spahetti, or similar thin noodles
• 1 can artichoke hearts
• 100 g salami, coarse, salsiccia or similar, in one piece
• 1 small red pepper (s)
• 1 small Glass white wine
• some stalks parsley, fresh, smooth
• some parmesan, to sprinkle on
• 1 small shallot (s)
• 1 clove garlic
• salt and pepper

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Instructions

1. First put on the water for the spaghetti.
2. Cut the shallot into small cubes, also cut the garlic very finely. Quarter the salami lengthways and cut into small pieces, also cut the artichoke hearts lengthways into quarters. Cut the peppers into strips.
3. While the pasta is cooking, braise the shallot with the bell pepper and half of the salami in a large pan with olive oil - be careful not to fry too hot! Now add the artichokes and garlic and stew briefly, pour the wine on top and wait until the wine has almost boiled off, then add a small piece of butter. Season well with salt and a lot of pepper, add the parsley and the remaining salami and stew for another minute. If everything gets too dry, add a little cooking water from the pasta.
4. Mix the finished spaghetti with everything in the pan and sprinkle with parmesan cheese before serving.