SPAGHETTI WITH FENNEL AND OLIVES
Preparation 15 min
Cooking time 20 min
- In a large frying pan, heat olive oil over medium and sauté fennel until translucent. Add the anchovies, garlic and chili flakes and cook for another 3-4 minutes.
- Add white wine and reduce by about a quarter before adding the pitted olives.
- In the meantime, cook the pasta in boiling salted water, according to the instruction on package. Before draining, reserve about 1 cup of the starchy pasta cooking water.
- Add the drained pasta, the fresh herbs, orange zest and some of the starchy water to the frying pan. Toss together well. Garnish with fennel fronds and serve.