Fettuccine with Sunchokes and Herbs

• 4 tablespoons extra virgin olive oil
• 13 cup thinly sliced shallots
• 2 cloves garlic, sliced thin
• 1/2 cup nicoise olives, pitted
• 1 pound sunchokes, scrubbed and sliced 1/4-inch thick
• Salt
• 10 ounces fresh fettuccine
• Leaves from 3 branches fresh rosemary
• 2 teaspoons fresh thyme leaves
• 1/4 cup coarsely chopped flat leaf parsley leaves
• Black pepper
• 1 1/2 ounces Parmigiano-Reggiano, grated

1. Heat 2 tablespoons oil in a 12-inch skillet.
2. Add shallots and garlic and saute on medium until they are soft but not brown.
3. Add remaining oil, olives and sunchokes and saute, stirring, 5 minutes.
4. Season with salt.
5. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
6. Meanwhile, bring a large pot of salted water to a boil for the pasta.
7. Cook pasta until al dente, about 4 minutes.
8. Remove 1 cup pasta water.
9. Drain pasta.
10. Add 1/2 cup pasta water, the rosemary and thyme to the skillet.
11. Stir.
12. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together.
13. Add additional pasta water if needed to keep mixture moist.
14. Add parsley.
15. Season with salt and pepper.
16. Serve with cheese.

extra virgin olive oil, shallots, garlic, nicoise olives, sunchokes, salt, fresh fettuccine, rosemary, thyme, flat leaf parsley, black pepper

Taken from cooking.nytimes.com/recipes/1014360 (may not work)