Pasta with celery, fennel, and Taggiasca olives

Name: Pasta with celery, fennel, and Taggiasca olives
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Whole wheat Pennette Rigate pasta 11.3 oz; Celery 1 cup; Fennel 7 oz; Fresh scallion ½ cup; Taggiasca olives pitted 0.7 oz; Extra virgin olive oil 0.7 tbsp; Fresh chili pepper 1; Fine salt to taste; Black pepper to taste

it br es fr de

311

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 311
Carbohydrates g 54.2
of which sugars g 4.2
Protein g 11.6
Fats g 5.3
of which saturated fat g 0.94
Fiber g 10.4
Sodium mg 458

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

If you're searching for a refreshing Italian dish, pasta with celery, fennel and Taggiasca olives is a must-try from the beautiful region of Liguria. Really, it's super tasty. This combo brings together the crunchy bite of celery, the gentle sweetness of fennel, and the bold, briny flavor of Taggiasca olives, which you’ll find along the Ligurian coast. It's a dish that feels light—like really light—perfect for those warm days when a heavy meal just won't do. Ligurians love these kinds of Mediterranean pasta dishes because they emphasize simple, fresh ingredients that let each flavor shine.

Taggiasca olives offer a distinctive punch, perfectly balancing the tender vegetables. If you're into healthy pasta dishes that are both easy and satisfying, this one's for you. And you know what? What's really great about this dish is its flexibility. You can serve it hot, warm, or even chilled as a pasta salad, and it stays delicious no matter what. Some folks like to toss in strips of sun-dried tomato for a pop of color and an extra burst of flavor—seriously good—turning it into the perfect pasta salad for picnics or on-the-go lunches.

Many people say pasta with fennel and olives is the go-to when you're in need of something quick yet special. Pretty much. It's a favorite among those exploring new vegetarian pasta recipes, offering a refreshing break from the usual marinara or pesto. And the mix of crisp veggies and savory olives keeps every bite exciting. For real. Plus, the overall moist texture ensures it never tastes dry or dull. Ligurian cuisine is all about balance, and with this recipe, you'll see how fresh veggies and regional flavors come together in a simple yet impressive way. It fits right in with the kind of Italian pasta recipes everyone loves to share, especially when the sun is shining and you are craving something that tastes like summer. Whether you're a seasoned cook or just looking for something new, this dish brings a slice of Ligurian charm to your table.

INGREDIENTS: Whole wheat Pennette Rigate pasta 11.3 oz (320 g); Celery 1 cup (100 g); Fennel 7 oz (200 g); Fresh scallion ½ cup (50 g); Taggiasca olives 0.7 oz (20 g) - pitted; Extra virgin olive oil 0.7 tbsp (10 g); Fresh chili pepper 1; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with celery, fennel, and Taggiasca olives

To prepare pasta with celery, fennel, and Taggiasca olives, start by cleaning the celery. Use a vegetable peeler to remove the outer strings 1, then use a mandoline to slice it very thinly, about 0.08 inches. Take the spring onion, cut off the end, and remove the outer leaves 3.

Slice this finely as well 4 and then move on to the fennel. Remove the base 5, cut it in half, and use a knife to also cut into the central part 6, which would be tougher when cooked.

Again using the mandoline, slice the fennel very thinly, about 0.08 inches 7, then cut the chili pepper into 3 parts (if you prefer, you can open it first and remove the seeds inside that add more heat) 8. Pour oil into a pan, add the spring onion, the chili pepper 9, and let it stew over moderate heat for 5 minutes. If necessary, you can add a ladle of water.

At this point, add both the celery 10 and the fennel 11. Season with salt and pepper 12 and let everything stew for about ten minutes, stirring often.

In the meantime, cook the pasta in plenty of boiling water, salted to taste 13, and in the meantime, slice the olives 14. Drain the pasta al dente directly into the sauce 15,

add the Taggiasca olives 16 and mix everything together 17. At this point, all that remains is to plate and serve your pasta with celery, fennel, and Taggiasca olives 18.