Strozzapreti with artichokes, speck, and olives

• 240g strozzapreti
• 2 artichoke hearts with cleaned stems
• 120g of speck sticks
• Cellina black olives to taste
• Tenuta Zagarella extra virgin olive oil to taste
• Pink salt to taste
• Pepper to taste
• Grated Parmesan cheese to taste

In a pan with a drizzle of oil, brown the speck.

Finely chop the artichokes and add them to the same pan.

Add a pinch of salt and pepper and the pitted olives. Cook the pasta in plenty of salted water.

Reserve some of the cooking water to add to the pan of artichokes, then drain the pasta and stir over high heat for a minute, adding raw oil.

Plate and, if you wish, add some Parmesan cheese.