150 grams fresh spaghetti / 120 grams dry spaghetti
1finely chopped garlic clove
2 Calamata olives, stoned and chopped
2 thin slices of hot pepper
3 cherry tomatoes, halved
3 crushed mushrooms
5 broccoli florets
3-4 green beans
1 grilled artichoke heart, quartered
Handful of chopped parsely
salt, pepper, grated parmesan
Cook pasta according to directions.
Heat 1tbsp. olive oil in a frying pan together with all vegetables except artichoke and parsley. When garlic begins to brown, add half a cup of the spaghetti water.
Add artichoke and seasoning, and cook over a high flame.
Taste and adjust seasoning as soon as the mixture thickens. Add parsley and parmesan with another tbsp. of olive oil.
Stir once more, and serve on a heated platter.