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Phillipo, the Italian exchange student that I mentored for a summer was from Roma. He showed me a dish that takes about 15 minutes to make. Cook some rotini, while it's boiling, slice a carrot into thin disks and cook in a skillet with about 1/4 cup of olive oil. Mince a couple of garlic cloves and chop a tomato into 1/4" pieces. Put the garlic in the oil&carrots, cook for a minute, then put in the tomato. When the tomato is warm, add the cooked pasta. Top with parmigiano. It's a great, light summer pasta dish. We had it for dinner tonight.
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