Pasta with Celery, Fennel, and Taggiasca Olives

A Mediterranean dish that combines the freshness of celery and fennel with savory Taggiasca olives. Here’s how to prepare Pasta with Celery, Fennel, and Taggiasca Olives:

Ingredients

• 320 g of pasta (penne or spaghetti)
• 1 medium-sized fennel
• 2 stalks of celery
• 100 g of pitted Taggiasca olives
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Shavings of Parmesan or Pecorino cheese (optional)
• Chopped fresh parsley (for garnish)

Preparation

1. Clean the fennel by removing the toughest outer part and slice it into thin slices; clean the celery as well and cut it into pieces.
2. In a large pan, sauté the garlic in extra virgin olive oil until golden. If you like, add the chili pepper.
3. Add the fennel and celery to the pan and cook over medium heat for about 10 minutes, adjusting the salt and pepper. The vegetables should soften but not lose their crispiness.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente following the timings on the package.
5. Add the Taggiasca olives to the pan with fennel and celery and let them flavor for a few minutes.
6. Drain the pasta and transfer it to the pan with the seasoning, mixing gently.
7. Serve the pasta hot, garnished with the chopped parsley, and, if you wish, with shavings of Parmesan or Pecorino cheese.

Fun Facts

The Taggiasca olives, stars of this dish, are native to Liguria and are named after the city of Taggia. They are known for their delicate and slightly fruity flavor, which pairs perfectly with fish dishes and recipes that include fresh vegetables, like this pasta dish.

Here’s a simple, yet flavorful dish, perfect for a light lunch or dinner! Bon appétit!