SPAGHETTI WITH FENNEL AND OLIVES
A quick, easy and tasty pasta recipe made with fennel, black olives, anchovies, parsley and orange zest. The sunshine of Sicily in a plate!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Microplane
- Wooden spoon
- Tongs
- Serving bowl
- Serving platter
Ingredients
- ¼ cup of Stefano extra virgin olive oil
- 1 large fennel bulb, thinly sliced
- 4 anchovies
- 2 cloves of garlic, finely chopped
- 2 pinches of chili flakes
- 1/4 cup of white wine
- 1/2 cup of black olives, pitted
- 454gr of Stefano spaghetti
- 1 handful of flat leaf parsley, chopped
- 10 basil leaves, chopped
- Zest of half an orange
- Salt
- freshly ground black pepper
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