Ingredients

Olive oil

1 clove garlic, finely minced

½ large head of fennel, sliced very thin*

10-12 large cherry tomatoes, halved**

Salt and pepper

Oregano, dried

Red pepper flakes

12 kalamata olives, pitted

Pine nuts, toasted

Italian (flat-leafed) parsley, coarsely chopped

Fennel fronds, chopped

6 oz. farfalle, dry

Preparation

Sauté garlic in a few tablespoons of olive oil. Add fennel and cook over low heat until wilted and tender (about 5 minutes). Add cherry tomatoes and season to taste with salt, pepper, oregano and red pepper flakes. Just before serving add olives, pine nuts, chopped fennel fronds and parsley to sauce and heat through.

Meanwhile cook farfalle in salted water per package directions. Drain, return to pot and moisten with a bit of olive oil if desired. Add sauce, mix thoroughly and serve. Freshly ground pepper and generous shavings of parmesan cheese should be offered.

  • Easiest to do with a small mandoline ** Nature Sweet are great, if you can get them