For 4-6 servings:

• 400 g pasta (any short past will do)
• 2 onions
• 2 cloves of garlic
• about ten medium-sized carrots
• 2 celery stalks
• 1 sprig rosemary
• 1 dessertspoon sesame seeds
• extra-virgin olive oil
• salt

Clean the carrots carefully under running water, using a special brush; allow to dry. Clean the celery. Finely chop the onion and garlic and place in a pot with oil and rosemary. Sauté over a rapid heat. Slice the carrots lenghtwise and finely chop the celery. Add both to the pot, add the sesame seeds, a pinch of salt, and after a few minutes, lower the heat, cover and continue cooking for about 15 minutes, stirring from time to time so the mixture doesn’t stick.
Cook the pasta in plentiful salted water; when al dente drain and mix into the sauce. Toss over the heat for a few seconds. The success of this recipe largely depends on the carrots: they should be al dente: cooked, but still firm.