spaghetti with fennel and olives

spaghetti with fennel and olives
  • 15

    min prep time
  • 20

    min cook time
  • 4-5



  • ¼ cup 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 and freshly ground black pepper 


  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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