Farfalle with Florence Fennel

Ingredients for 3/4 servings

500 gr pasta,

2 big bulbs of Florence fennel,

3 cloves of garlic,

zest & juice of 2 lemons,

1 tbsp sugar,

olive oil, a good gluck,

5 anchovies,

rock salt & cracked black pepper,

handful of black olives,

freshly grated parmesan

Preparation

Chop the garlic fine and add to some oil in a pan. Sautee, but make sure not to burn.

Remove outer leaves of the fennel and discard, rinse the fennel under the tap and cut into rustic chunks. The green herb can be kept to garnish. Put them in with the garlic and add the anchovies and lemon zest. Let it sautee till the fennel is tender (you might want to add a splash of water at some stage)

Add lemon juice and sugar. Season with salt & pepper and throw in the olives.

I hope that you took some initiative and your pasta has been cooked (al dente) at this point, so you can drain it now and stir it into the fennel.

Sprinkle with the chopped greens and parmesan cheese.