Pasta with Celery, Fennel, and Taggiasche Olives

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

Ingredients

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

Preparation

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

Trivia

Taggiasche olives, the stars of this dish, originate from Liguria and take their name from 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!