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SPAGHETTI WITH FENNEL AND OLIVES
Main dishes

SPAGHETTI WITH FENNEL AND OLIVES

SPAGHETTI WITH FENNEL AND OLIVES

This typical Italian dish isn't well known here, because fennel is rarely cooked... And what a shame, because it's different and so good! The olives' brininess balances the fennel and even brings out its sweetness and anise flavour. With a touch of orange zest, anchovies, parsley... everything in this dish transports us to a small Sicilian village!

Preparation 15 min
Cooking time 20 min
Portions 4-5

Ingredients

Preparation

  1. 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.
  2. Add white wine and reduce by about a quarter before adding the pitted olives.
  3. 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.
  4. 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.
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