Pasta With White Beans, Olives and Fennel Recipe

 

Article

Total Time: 30 minutes

Yield: 2 to 3 servings

Ingredients

• Salt, as needed
• 8ounces short pasta, such as shells, campanelle, cavatappi or fusilli
• 5tablespoons extra-virgin olive oil, more for drizzling
• ½cup torn pitted olives (black or green or a combination)
• 4garlic cloves, thinly sliced
• ½teaspoon fennel seeds
• Crushed red pepper
• 1(15-ounce) can cannellini beans, drained and rinsed
• ¼ cup chopped fresh fennel fronds or parsley, for serving (optional)
• Parmesan, for serving (optional)
• Lemon wedges, for serving

Preparation

Step 1

Bring a large pot of water to a boil over high heat, then season it liberally with salt; it should taste as salty as the sea. Add pasta to the pot and cook until just shy of al dente (check package directions and subtract a minute or so). Using a large mug or measuring cup, scoop out about a cup of the pasta water, then drain pasta well.

Step 2

While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Stir in the olives (you should hear them sizzle) and cook, stirring occasionally, until fragrant and golden, 2 to 3 minutes. Reduce the heat to medium and add the garlic, fennel seeds and a large pinch of red pepper; cook until the garlic is golden, another minute or two.

Step 3

Add the white beans and let simmer until the mixture thickens, 4 to 8 minutes, mashing some of the beans into a chunky purée.

Step 4

Toss in the pasta and a large splash of pasta water. Using tongs, keep tossing until everything is well combined and the pasta is al dente, 1 to 2 minutes, adding more pasta water as needed to make things saucy. Season with more salt if needed and toss in the herbs, if using. Serve immediately, with more red pepper flakes and cheese, if you like, and lemon wedges for squeezing.