Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put it over high heat
Open the wine, have a glass, take a breath
Prep
Peel and dice the garlic
Peel the carrots
Peel and thinly slice the shallot
Wash and cut the cherry tomatoes in half
Wash and pat dry the parsley, pluck 1 cup leaves
Start Cooking
When the water boils, put the pasta in the water and cook until it is al dente, which will take 7-12 minutes.
Put 1/3 cup olive oil, the garlic, and 1/4 tsp. red pepper flakes (if you’re using these and we recommend you do) in the skillet over medium heat, stir, and cook until the garlic just begins to turn golden – this will take 5 to 6 minutes.
While these are cooking, grate the carrots (on the small holes) into a bowl. You can do this in a food processor if you have the small holed grating blade.
Check the garlic. If it is turning golden, remove the pan from the heat and pour the mixture into a large, heat-proof serving bowl.
Go back to the salad. Add the shallot to the carrots, then squeeze the juice from half the lemon over them and toss.
Drizzle 3 tbsps. olive oil over the carrots, and toss, toss, toss.
Season the carrots with salt and pepper. If they need more lemon juice or oil, add and toss some more.
If there are any parsley leaves left in the bunch, pluck and coarsely chop a decent handful. Add to the carrots along with the cherry tomatoes, and toss, toss, toss. Season, and take to the table.
Check the pasta. If it’s al dente, drain it and remember to save some cooking liquid.
Add the pasta to the olive oil and garlic in the bowl and toss it like crazy. If it seems dry, add cooking water 1 tbsp. at a time, tossing each time, until it’s perfect. Season it.
Quickly and coarsely chop the 1 cup parsley leaves and add to the pasta. Toss and take it to the table. Don’t forget the wine.
