Spaghetti Ortolani

Preparation:

Preparation: Cut the peppers in half. Remove the stalks, seeds and white filaments and cut the pulp into strips. Remove the outermost and toughest leaves of the artichokes and cut them into slices lengthwise. Carefully clean the mushrooms using a damp cloth and cut them into slices. Peel the onion. Heat the oil in a pan and fry the onion over low heat with a spoonful of water. Pour the vegetables into the pan, add salt and pepper and mix. Sprinkle with a few ladles of water during cooking. In the meantime, drain the tomatoes well from their liquid and break them roughly with a fork. When the vegetables are tender, add the tomatoes, season with salt and pepper, and continue cooking for about another thirty minutes. Boil the spaghetti in plenty of salted water, drain them al dente and pour them into a serving bowl. Dress them with the vegetable sauce, sprinkle with grated Parmesan and serve immediately. Recommended wine: Squinzano.