Pasta Con Finocchio E Carote

Summary

Ingredients

• 250 g noodles (hollow noodles, lare ones), e.., Pacceri
• 1 pinch (s) salt

For the vegetables:

• 6 tablespoon olive oil for frying
• 250 g carrot (s), peeled and sliced
• 1 fennel bulb (s), cut into short strips
• 1 onion (s), white, diced
• 1 green pepper (s), roughly diced
• 2 teaspoons honey
• 100 g tomato (s), dried, cut into small pieces
• 1 clove garlic, pressed or finely chopped
• Salt and pepper from the mill
• Herbs (savory, coriander, rosemary, thyme), dried
• 1 dash Worcester sauce
• 1 teaspoon peppercorns, green, pickled

Also:

• 3 tablespoon Parmesan or Gran Padamo, grated
• 200 g cherry tomato (s) or date tomatoes
• some olive oil, high quality, to taste
• Olives, black
• 4 slices ciabatta, fresh

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Instructions

1. Sauté the carrot slices in 6 tablespoons of olive oil in a large pan over medium heat while stirring. After five minutes, add the fennel strips and cook for another five minutes. Add the onion cubes and the pepper pieces. Season to taste with salt, pepper, garlic and herbs.
2. After another five minutes stir in the honey and glaze the vegetables for a while over a slightly higher heat. Add the sun-dried tomatoes and a good dash of Worcester sauce.
3. In the meantime, add the salted pasta water. Put the pasta in the boiling water and cook al dente according to the instructions on the package.
4. Pour 150 ml of pasta water into the vegetable pan and let it simmer a little. Drain the pasta, drain briefly and fold into the vegetables. Fold in the peppercorns and hard cheese, place the cherry or date tomatoes on top and warm up briefly.
5. Arrange on large plates with two slices of ciabatta each and garnish with the black olives. Drizzle the pasta with a little good olive oil.