Pasta with artichokes and salami

Ingredients for 4 servings:

• 500 g spaghetti or similar thin pasta
• 1 can artichoke hearts
• 100 g salami, coarse, salsiccia or similar, in one piece
• 1 small bell pepper(s), red
• 1 small jar of white wine
• some stalks of fresh parsley, flat
• some Parmesan cheese, for sprinkling
• 1 small shallot(s)
• 1 clove(s) garlic
• salt and pepper

Instructions

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

or salsiccia, or chorizo ​​etc.

First, boil the water for the spaghetti. Finely dice the shallot and finely chop the garlic. Quarter the salami lengthwise and then cut into small pieces, and also quarter the artichoke hearts lengthwise. Slice the bell peppers. While the pasta is cooking, sauté the shallot, bell pepper, and half of the salami in a large pan with olive oil – careful not to overcook it! Now add the artichokes and garlic and sauté briefly. Pour in the wine and wait until the wine is almost evaporated, then add a small knob of butter. Season well with salt and plenty of pepper, add the parsley and the remaining salami, and sauté for another minute. If it gets too dry, add a little of the pasta cooking water. Toss the cooked spaghetti in the pan with everything else and sprinkle with Parmesan cheese before serving.