Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 320 g of wholewheat pasta (penne)
- - 450 g of carrots
- - 400 g tomatoes, peeled
- - 4 sprigs of thyme
- - 2 cloves of garlic
- - 2 tablespoons grated Parmesan cheese
- - Oil
- - salt
INSTRUCTIONS
- Finely chop the carrots, boil them for 5 minutes in salted water. Then drain them with a slotted spoon keeping the cooking water warm.
- Chop the garlic in the meantime together with the peeled of leaves of thyme and fry in a thick-bottomed frypan with 4 tablespoons of olive oil. At this point, add the carrots, cook for 5 minutes, add the peeled tomatoes, salt, cover and cook for at least 5 minutes on high flame.
- Cook the penne al dente in the water where you cooked the carrots, drain and dress with the sauce. Serve immediately with Parmesan cheese or garnish the dish with sprigs of thyme.
