Farfalle With Fennel, Tomatoes And Olives

• Olive oil
• 1 clove garlic, finely minced
• 1/2 large head of fennel, sliced very thin*
• 10-12 large cherry tomatoes, halved**
• Salt and pepper
• Oregano, dried
• Red pepper flakes
• 12 kalamata olives, pitted
• Pine nuts, toasted
• Italian (flat-leafed) parsley, coarsely chopped
• Fennel fronds, chopped
• 6 oz. farfalle, dry

1. Saute garlic in a few tablespoons of olive oil. Add fennel and cook over low heat until wilted and tender (about 5 minutes). Add cherry tomatoes and season to taste with salt, pepper, oregano and red pepper flakes. Just before serving add olives, pine nuts, chopped fennel fronds and parsley to sauce and heat through.
2. Meanwhile cook farfalle in salted water per package directions. Drain, return to pot and moisten with a bit of olive oil if desired. Add sauce, mix thoroughly and serve. Freshly ground pepper and generous shavings of parmesan cheese should be offered.
3. *tasiest to do with a small mandoline
4. **tature Sweet are great, if you can get them

olive oil, clove garlic, head of fennel, cherry tomatoes, salt, oregano, red pepper, olives, nuts, italian, fennel

Taken from www.epicurious.com/recipes/member/views/farfalle-with-fennel-tomatoes-and-olives-1267468 (may not work)