Pasta alle olive nere e finocchi

After the winter break, I will post a simple recipe for pasta with fennel and black olives. It can be prepared in a few minutes and it makes for a delicious lunch or light dinner.

Fennel and black olives pasta

I you are curious of where I have been in the past few weeks, I can say I have been to Sri Lanka with all my family, back home in Italy to renew my visa and I am now back at work trying to get in the right swing.

The break was great. The only hiccup was Alitalia. I will only say I was rebooked 5 times due to flight cancellations and delays (which meant I lost 2 days or so in airports), my luggage was lost for 11 days (causing me to panic because all of my wardrobe for both winter and summer was in said luggage), one of my bags was broken and I did not even receive an answer to my complaint emails and calls.

But back to the great part. Sri Lanka was beautiful and warm (which was vital given the temperatures of the Midwest!): we saw amazing temples, swam in the blue ocean, ate great rice and curry and walked in luxuriant nature. Italy was filled with friends and great shopping and a great way to ease back into work.

Now back to black olives and fennel pasta.

Pasta alle olive nere e finocchi


  • 1 fennel bulb
  • 6 oz. pasta (short or long according to taste)
  • 20 black olives
  • oil
  • salt


  1. Cook pasta following package directions.
  2. Meanwhile, clean the fennel and dice it into 1/3 inch cubes.
  3. Warm up some oil in a pan and add the olives and the diced fennel. Saute for a couple of minutes, then add a glass of water to help the fennel soften up. Cook until fennel is soft. Use the fennel and olive sauce to dress the pasta.
  4. Enjoy warm.

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3 Responses to Pasta alle olive nere e finocchi

  1. Nice post. I was checking continuously this blog and I’m
    impressed! Extremely helpful information particularly the
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    this particular info for a long time. Thank you and best of luck.

  2. Your holiday sounds wonderful (despite the luggage and flight troubles – I hate that…)! You get to spend time with your family and friends in two countries! The Sri Lankan food must be very delicious. Iv’e seen some pictures my friends took when they went there a while ago. I hope to visit one day too! My son started to really love olives. This pasta is SO easy and simple. You bet I’ll be trying this soon for our quick lunch!

  3. I only recently discovered how good fennel is in risotto so I can see how perfectly is must work combines with savory olives in a pasta dish. What a simple, yet good idea! Loved seeing your pics on Instagram, it looks like it was a great trip.

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