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It had to be aglio olio e peperoncino spaghetti, with frozen parsley (it doesn\'t grow this year) then while the spaghetti where boiling for 12 mins it changed into a savoury sauce

Ingredients
at the beginning

garlic

pepeoncino

evo oil

courgette

marjoram leaves



later

speck



at the end black olives

Method
I started with a garlic clove in thee aluminium pan with some evo oil and a tiny bit of peperoncino, then went to se what I could crop fresh from my orto and there was a courgette medium size ready for a two people pasta, so I grated that directly on the pan with a few leaves of marjoram and tossed 140 gr of spghetti in boiling salted water.
I took galric and peperoncino away not to be seen, and added a few stipes thorn by hand of speck di Sauris, and let it go, the original sauce was only a out of focus memory so I wanted to be great and sliced a handful of black olives short before pasta.
A little salted boiling water with the pasta starch made the sauce right