Serves 4
1–2 fennel bulbs, about 400g
120ml extra virgin olive oil
6 anchovy fillets,
drained and chopped
2 garlic cloves, chopped
sea salt and freshly ground
black pepper
1 tbsp fennel seeds
400g any rice or
corn-based penne or fusilli
12 black olives, pitted
Anna : A delicious sauce with any pasta – we are sure you will love it.
Michelle : Too right – and naturally freefrom!
10 – FREEFROM ALL’ITALIANA