Pasta with onions and carrots

Ingredients for 2 servings:

• 250 g pasta (hollow pasta, large), e.g. Pacceri
• 1 pinch of salt
• 6 tbsp 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 bell pepper(s), green, roughly diced
• 2 tsp honey
• 100 g tomatoes, dried, cut into small pieces
• 1 clove(s) garlic, squeezed or finely chopped
• Salt and pepper from the mill
• Herbs (savory, coriander, rosemary, thyme), dried
• 1 dash of Worcestershire sauce
• 1 tsp peppercorns, green, pickled
• 3 tbsp Parmesan or Gran Padamo, grated
• 200 g cherry tomatoes or date tomatoes
• some olive oil, high quality, to taste
• Olives, black
• 4 slices of fresh Ciabatta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pasta with fennel and carrot vegetables, simple and effective

Sauté the carrot slices in 6 tablespoons of olive oil in a large pan over medium heat, stirring occasionally. After five minutes, add the fennel strips and sauté for another five minutes. Add the diced onion and bell pepper. Season to taste with salt, pepper, garlic, and herbs. After another five minutes, stir in the honey and glaze the vegetables over slightly higher heat for a while. Add the sun-dried tomatoes and a generous splash of Worcestershire sauce. Meanwhile, bring the salted pasta water to a boil. Add the pasta to the boiling water and cook al dente according to the package instructions. Add 150 ml of the pasta water to the vegetable pan and let it simmer slightly. Drain the pasta, drain briefly, and stir into the vegetables. Stir in the peppercorns and hard cheese, place the cherry or date tomatoes on top, and heat briefly. Serve on large plates with two slices of ciabatta each and garnish with the black olives. Drizzle the pasta with a little good olive oil.