Directions
- Heat 2 tablespoons oil in a 12-inch skillet. Add shallots and garlic and sauté on medium until they are soft but not brown. Add remaining oil, olives and sunchokes and sauté, stirring, 5 minutes. Season with salt. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta until al dente, about 4 minutes. Remove 1 cup pasta water. Drain pasta.
- Add 1/2 cup pasta water, the rosemary and thyme to the skillet. Stir. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together. Add additional pasta water if needed to keep mixture moist. Add parsley. Season with salt and pepper. Serve with cheese.
YIELD 4 servings
TIME 40 Minutes
Recipe by Florence Fabricant
Ingredients
- 4 tablespoons extra virgin olive oil
- ⅓ cup thinly sliced shallots
- 2 cloves garlic, sliced thin
- ½ cup niçoise olives, pitted
- 1 pound sunchokes, scrubbed and sliced 1/4-inch thick
- Salt
- 10 ounces fresh fettuccine
- Leaves from 3 branches fresh rosemary
- 2 teaspoons fresh thyme leaves
- ¼ cup coarsely chopped flat leaf parsley leaves
- Black pepper
- 1 ½ ounces Parmigiano-Reggiano, grated
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