Spaghetti with Marinated Fennel, Tomato and Olives

A cool, fresh “salad” of marinated fennel and tomato makes an inviting sauce for pasta in warm weather.

1 pound fennel bulb (weight after removing stalks), quartered and cored

1 pound tomatoes, peeled, seeded and chopped

6 Tbsp extra virgin olive oil

4 garlic cloves, minced

salt to taste

hot red pepper flakes to taste

white wine vinegar to taste

1 pound dried spaghetti

20 black olives, pitted and coarsely chopped

2 Tbsp chopped parsley

Slice the fennel bulb as thinly as possible. A mandoline or Japanese vegetable slicer is helpful for this, but you can do it by hand with a sharp knife.

Transfer the fennel to a large bowl; add the tomatoes, olive oil and garlic. Season with salt, pepper flakes and a splash of vinegar. Stir, then set aside for 2 to 3 hours.

Bring a large pot of salted water to a boil over high-heat. Add the spaghetti and cook until al dente. Drain and return to the pot. Add the olives, parsley and the fennel/tomato mixture; toss well and serve.

Serves 4 to 6.