Whole Wheat Penne with Celery, Fennel, and Taggiasca Olives
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Penne Rigate | 320g |
| Celery | 100g |
| Fennel | 200g |
| Fresh Spring Onion (Cipollotto) | 50g |
| Taggiasca Olives | 20g |
| Extra Virgin Olive Oil | 10g |
| Fresh Chili Pepper | 1 |
| Fine Salt | to taste |
| Black Pepper | to taste |
Instructions:
| Step | Instruction |
|---|---|
| 1 | Begin by preparing the celery: using a vegetable peeler, remove the tough outer strings, then slice it thinly with a mandoline (around 2 mm thick). |
| 2 | Next, prepare the spring onion by trimming the ends and removing the outer layers. Slice it finely and cut it in half. Use a knife to score the central part, as it tends to remain tougher during cooking. |
| 3 | For the fennel, use a mandoline to slice it into thin rounds (around 2 mm thick). |
| 4 | Slice the chili pepper into three sections. If you prefer a milder dish, you can cut the chili open and remove the seeds, as they contribute extra heat. |
| 5 | In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced spring onion and chili pepper. Sauté for a minute, releasing the flavors. |
| 6 | Add the sliced celery to the skillet, then season with salt and black pepper to taste. Stir to combine and let it cook gently for 5-7 minutes. The vegetables should soften slightly but retain some texture. |
| 7 | While the vegetables cook, bring a large pot of salted water to a boil. Cook the whole wheat penne until al dente, following the package instructions. |
| 8 | Once the pasta is cooked, reserve a bit of the pasta water and drain the pasta. Add the cooked pasta directly to the skillet with the vegetables, tossing gently to coat. |
| 9 | Stir in the Taggiasca olives, allowing them to warm through in the sauce. If needed, add a splash of the reserved pasta water to adjust the sauce consistency. |
| 10 | Serve immediately, garnished with extra black pepper if desired. Enjoy your fresh and flavorful Whole Wheat Penne with Celery, Fennel, and Taggiasca Olives! |
This light, yet satisfying pasta dish brings a perfect balance of crunch from the celery and fennel, the richness of Taggiasca olives, and a subtle heat from the fresh chili. The whole wheat penne adds a nutty depth, making it a healthy and vibrant meal for any occasion.
