500 gr spaghetti
2 tblsp salt
3 pepperoni, three colors
10 cherry tomatoes
3-5 tblsp oil
basil, whole or chopped, to taste
Cook the pasta “al dente” as described on the package.
Clean the vegetables and cut in fine stripes (Julienne).
Heat some oil in a pan and slightly fry the vegetables. Quench with broth.
Add the pasta and adjust with salt and pepper.
Add some olive oil and basil.
You can also use other vegetables. Adding mushrooms will improve the recipe.