Pasta With White Beans, Olives and Fennel
, Serves 2 to 3
Quick skillet pasta with golden olives, garlic and fennel seed, tossed with mashed cannellini beans and starchy pasta water.
| Salt, as needed | Boil pasta shy of al dente, save 1 cup water | Toss in pasta & water, 1-2 min | Add herbs, top with cheese & lemon | ||
| 225 g short pasta (shells, campanelle, cavatappi or fusilli) | |||||
| 5 tbsp extra-virgin olive oil, more for drizzling | Fry olives 2-3 min, medium-high | Add garlic, fennel seed, pepper; 1-2 min | Add beans, simmer 4-8 min, mash some | ||
| 75 g torn pitted olives (black or green) | |||||
| 4 garlic cloves, thinly sliced | |||||
| 1/2 tsp fennel seeds | |||||
| Crushed red pepper, a large pinch | |||||
| 1 (425 g) can cannellini beans, drained and rinsed | |||||
| 15 g chopped fennel fronds or parsley (optional) | |||||
| Parmesan, for serving (optional) | |||||
| Lemon wedges, for serving |
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