How could I forget? I fall on my knees and ask your forgiveness for this inexplicable mistake.
When I told you about my personal Top Five (aka, the five flavors most bound up with my college years and a lifestyle of leisure...ehm...no, of crazy and desperate studying), I've totally ignored this pasta dish.
But here is my official excuse: at that time it was never me the one in charge of making it, and I preferred to be sweetly spoiled by my friend and companion in culinary/historiographical adventures. In between a Paleolithic potsherd, a couple of yogurts on sale, and one aorist passive tense, sometimes this cheerful and unconventional pasta was just the right thing.
Today, on this side of the world, they'd even call it vegan and it'd be oh so chic. Who would have thought we were so ahead of time?
for 4
carrots 4-5
bow tie pasta 320 gr.
vegetable bouillon cube 1/2
dry white wine 1/2 cup
garlic 1 clove
salt, pepper, olive oil, parsley to taste
bow tie pasta 320 gr.
vegetable bouillon cube 1/2
dry white wine 1/2 cup
garlic 1 clove
salt, pepper, olive oil, parsley to taste
Peel and grate carrots. Heat some olive oil in a saucepan and saute the garlic clove, cut in half, and the half vegetable bouillon cube; then add the carrots with a little bit of water. Cook for about 10 minutes, add wine, salt and pepper. Cook for about 5 minutes longer. Add cooked bow tie pasta to the pan and saute for one minute, adding some fresh minced parsley. Serve immediately.
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