PASTA CON CAROTE E TIMO or PASTA WITH CARROTS AND THYME


It is strange how little I see my neighbours in this period of the year. When I come to think of it, I realize that I only see one regularly and that is because her daughter takes the school bus together with my son. Well, I would probably see her anyway because we are good friends but I would not see her on a daily basis, that’s for sure! When it is grey and rainy, I just stay indoors and only go out when I have to. Now and then I see some neighbour when I’m out with the dog and they pass in their cars but apart from that, I’m really a social disaster in the winter! I’m really looking forward to the spring when we all wake up again.

This is an excellent pasta dish to do when you realize that you don’t have anything else at home except carrots and onions. And it is quite nice tasting too, boiled carrots are not so exciting but when you fry them, a completely different taste develop and if you add some thyme it gets even better!



PASTA CON CAROTE E TIMO or PASTA WITH CARROTS AND THYME

400-500 g/14,1 -17,6 oz pasta
4-5 big carrots
5-6 cm/ about 2 in of the white part of a leek or 1 small onion
1 sprig of fresh thyme or ½ -1 tsp dried
2 anchovy fillets
Salt
Olive oil
1 dried peperoncino

– Let the anchovy fillets melt in some warm olive oil in a frying pan, move them around a bit with the back of a fork. If you want the carrots to be hot, you crumble a dried peperoncino into the oil.
– Slice the leek or onion into very thin slices and fry it gently.
– You have to grate the carrots coarsely, my grater has two different sizes so I use the side with the bigger ‘holes’ in case you don’t understand what I mean which wouldn’t surprise me. Add the carrots and the thyme to the onion and fry on until the carrots are tender.
– Check if you need to salt it before you mix it with the pasta.
– If you want, you can serve it with freshly grated parmesan.





L