Meals and Courses

Fennel, Olive and Orange Pappardelle

cook 20 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1 orange
  • 75 ml (3 fl oz) dry white wine
  • 50 g (2 oz) pitted black olives
  • 400 g (13 oz) pappardelle
  • salt
  • chopped basil leaves, to garnish
  • Heat the oil in a medium-sized saucepan, add the fennel, onion and garlic and cook over a low heat for 10 minutes until softened. Using a sharp knife, peel off a strip of orange peel and add to the pan with the wine. Bring to the boil, then reduce the heat and add the olives. Simmer for about 10 minutes, adding a little water if needed.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water. Toss through the sauce (removing the orange peel), adding a little cooking water to loosen if needed.
  • Spoon into serving bowls and finely grate over a little orange rind. Serve sprinkled with the basil.
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