1 box Gemelli 1 cup sliced fennel 2 ea sliced carrots 2 cloves garlic 1 ea sliced onions 4 tablespoons extra virgin olive oil salt and pepper to taste 3/4 cup grated Parmigiano Reggiano 1 tablespoon of chopped fennel fronds
Remove the outer leaves from the fennel and wash. Cut in half and then into thin slices. Peel the carrot and cut into slices about 1/8 inch thick. Peel and chop the garlic. Peel and cut the onions into thin strips a little more than 5/8 inch long.
Heat the extra virgin olive oil in a large pan over medium heat add the onions and sweat for 5 minutes, then add the garlic and cook for 1 minute.
Meanwhile cook the pasta in a large pot of salted boiling water for the time indicated on the package.
Add the carrots and fennel to the pan, season with salt and pepper, saute until lightly browned, add 1 cup of the pasta cooking water and cook for 2 more minutes.
Drain the pasta and toss with the sauce, garnish with chopped fennel fronds and Parmigiano Cheese.