Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 bulbs of fennel, trimmed and roughly chopped
- 1tablespoons olive oil
- 1 red onion, finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 small glass dry white wine
- 2 cloves garlic, grated or finely chopped
- 1 handful pitted black olives
- 350grams linguine
- 1/4 cup Parmesan cheese, grated (to serve)
Method
Step 1 of 3
Put the fennel in a pan, pour over enough boiling water to cover, and simmer for a couple of minutes. Drain, reserving a little of the cooking liquid.
Step 2 of 3
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook on a low heat for 5 minutes, or until soft and translucent. Raise the heat, add the wine, and simmer for 3-5 minutes. Add the garlic, the fennel, and reserved liquid. Stir in the olives, and cook gently over a low heat for 5 minutes. Season well with salt and black pepper.
Step 3 of 3
Meanwhile, cook the pasta in a large pan of boiling salted water for 6 minutes, or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Combine with the fennel and olive mixture, then sprinkle with Parmesan and serve.
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