This recipe comes from the green mountain that is North Vancouver, I am not sure how it made its way to my boyfriend’s family but through him it came to me. I make it when people come over to dinner because it is an easy recipie to double and I have never met anyone who didn’t love it.
Serves 3 or 2 if you’re a 20-something male
• 1 medium onion
• 3 cloves garlic
• 4 carrots
• 2 tbsp. Olive oil with extra to drizzle
• 1 cup crumbled feta
• Linguini for 3 people (each serving is the amount grasped between 3ed joints of the pointer finger and thumb.
Directions
1. Chop onion, peel and crush garlic and peel and grate carrot into a bowl.
2. Heat a medium sized skillet on medium heat and when warm add 2 tbsp. Olive oil. Add onion, garlic and grated carrot.
3. Toss onion/garlic/carrot mixture for 20 minutes or until carrots have caramelized (they become slightly sweet and soft) and onions have softened.
4. While caramelizing the carrot mixture put on linguini, and boil until desired tenderness.
5. Crumble feta into a medium size bowl, when carrot mixture is caramelized add on top and when linguini is done add that on top. Drizzle olive oil over the three layers and let sit for a couple minutes. This allows the feta to melt and merge slightly with the carrot mixture.
6. Toss and serve.
Serve it up…
You can add parsley as a garnish to make it pretty, I personally like a sprinkle of pepper or just have it straight up.
Spice it up…
To give the pasta a little more kick, add a seeded and chopped jalapeno pepper to the onion, garlic and carrots and fry them all together.
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