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From food writer Georgeanne Brennan
3T extra virgin olive oil
1 T butter
3 garlic cloves minced
½ onion, chopped medium
1 or 2 carrots, cut into very thin slices, to equal 2 cups
1 t salt
1 t freshly ground black pepper
1 T minced fresh rosemary leaves
½ cup oil-cured black olives, pitted
10 oz penne pasta
½ cup grated Parmesan cheese
Heat 2 tablespoons of the olive oil and the butter in a skillet over medium heat. Add half of the garlic and all of the onion and carrots. Saute a minute or two over medium heat. Reduce heat to low and cover pan. Cook until the carrots are very tender and can be cut with a fork, about 7 to 10 minutes. Add the remaining garlic, the salt, pepper, half of the rosemary and the olives. Cook, uncovered, until the olives are plumped and the edges of the carrots are slightly golden, about 3-4 minutes.
While the vegetables are cooking, bring a large pot of salted water to a boil, add the pasta and cook until tender. Drain. Place the pasta in a bowl and turn it with the remaining tablespoon of olive oil, the remaining rosemary and the cheese. Add the olives, carrots and all their pan juices. Turn to mix all the ingredients. Adjust the salt if needed.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927