FETTUCCINE WITH SUNCHOKES AND HERBS

Fettuccine with Sunchokes and Herbs image

Provided by Florence Fabricant

Categories dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

4 tablespoons extra virgin olive oil
1/3 cup thinly sliced shallots
2 cloves garlic, sliced thin
1/2 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
1/4 cup coarsely chopped flat leaf parsley leaves
Black pepper
1 1/2 ounces Parmigiano-Reggiano, grated

Steps:

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.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 564 milligrams, Sugar 12 grams