Skip to main content

Sicilian-Style Gemelli with Fennel, Carrots and Onions



Ingredients for 4 people

  • 1 box Barilla® Gemelli
  • 1 cup sliced fennel 
  • 2 sliced carrots 
  • 2 cloves garlic 
  • 1 sliced onion
  • 4 tablespoons extra virgin olive oil 
  • salt and pepper to taste 
  • 3/4 cup grated Parmigiano Reggiano 
  • 1 tablespoon of chopped fennel fronds

Made with



  1. 1
    Remove the outer leaves from the fennel and wash. Cut in half and then into thin slices
  2. 2
    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
  3. 3
    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
  4. 4
    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
  5. 5
    Drain the pasta and toss with the sauce, garnish with chopped fennel fronds and Parmigiano Cheese

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies