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Tortiglioni Pasta with Carrots (Tortiglioni alle carote )

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(Recipe ID: 108)

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Serves 4-6

Preparation time: 45 minutes; Cook time: 25 minutes

Source: Vito De Carolis

Succulent dish that is a little sweet and a little salty.



Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound “ Fusilli Tortiglioni pasta” from Garofalo *
  • 1 pound Fresh spring carrots (baby carrots)
  • 2 ounces Anchovy filets preserved in extra virgin olive oil
  • 1 Tablespoon Whole Dry Oregano leaves from Sicily *
  • 3.5 ounces Grated Parmesan cheese
  • 1 Tablespoon White Raisin

    Uva Sultanina preferred

  • 2/3 cup White wine vinegar “ASI’ delle Langhe - Tradizionale” *
  • 1 1/3 cans water
  • 1 teaspoon Fresh crushed black pepper *
  • 4 Tablespoons Extra Virgin Olive Oil *
  • 2 ounces Coarse Salt (for cooking the pasta) *


  1. Soak the raisins for 1 to 2 hours in the white wine vinegar
  2. Clean the carrots, than cut them in quarters lengthwise.
  3. Add the anchovies to the extra virgin olive oil in a sauce pan and cook until they becomes a sauce. (5min. max)
  4. Add the carrots to the anchovy’s sauce and lightly brown for few minutes, than add the water and cook until the carrots are soft.
  5. In a large pot bring 1.5 gallon of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil. Lower the heat and cook the pasta until it is “al dente” (13 to 15 minutes) stir occasionally with a wooden spoon.
  6. While pasta cooks, add the soaked raisins, the vinegar and the oregano to the carrots and continue to cook at low temperature.
  7. When pasta is cooked, drain it and put it in the frying pan, with the carrots, add the grated Parmesan cheese and black pepper, stir well on low temperature for 1 minute and serve.


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