Pasta with fennel and olives

Serves 4

Ingredients:

2 fennel bulbs, trimmed and coarsely chopped

1 tbsp olive oil

1 red onion, finely chopped

½ cup dry white wine

2 garlic cloves, finely chopped

handful of pitted black olives, such as kalamata, coarsely chopped if large

12oz (350g) dried linguine

freshly grated Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Put the fennel in a saucepan, pour over enough boiling water to cover, and simmer for a couple of minutes until crisp-tender. Drain, reserving a little of the cooking liquid.

2 Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Raise the heat, add the wine, and allow to bubble for 3–5 minutes. Add the garlic, fennel, and the reserved cooking liquid. Add the olives and cook over low heat for 5 minutes. Season with salt and pepper.

3 Cook the pasta as the package directs. Drain, reserving a bit of the cooking water. Return the pasta to the pot and toss with the cooking water. Add the fennel and olives, toss again, sprinkle with Parmesan, and serve.

Pasta with fennel and olives