Pasta with Fennel, Anchovies, and Olives, how delicious!
Easy and quick recipe. If you’re vegetarian, feel free to skip the anchovies.
I highly recommend this dish because, besides being light and delicate, it is also flavorful.
Few ingredients make up a unique dish.
Watch the video recipe I include below that is public on my youtube channel anna foodiamo.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 fennel (large)
- 3 anchovies in oil
- to taste extra virgin olive oil
- to taste Taggiasca olives
- to taste salt
- to taste fennel fronds (chopped)
Preparation
First, you need to clean and slice the fennel thinly;
Put some oil in a pan and gently melt the anchovies;
Add the fennel and mix;
Pour in 2 ladles of hot water from the pot where you will cook the pasta;
Cover and cook until the fennel softens;
Cook the pasta;
Add the olives to the fennel 2 minutes before the pasta is done;
Transfer the pasta to the pan with the fennel and mix;
Serve the pasta and garnish with the chopped fennel fronds.
