Spaghetti with Fennel, Pork and Olives

Name: Spaghetti with Fennel, Pork and Olives
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 oz. spaghetti; 3 strips lemon zest, thinly sliced, plus 2 Tbsp fresh lemon juice; 2 tbsp. olive oil, divided; 1 lb. ground pork; 2 cloves garlic, finely chopped; 1 tsp. fennel seeds, crushed; 1/4 tsp. red pepper flakes; 1 tsp. paprika; 1 pt. grape tomatoes; 1/2 c. dry white wine; 1/2 c. Castelvetrano olives, torn in half and pitted; 1/4 c. basil leaves, torn; 1/4 c. flat-leaf parsley, chopped; Grated parmesan, for serving

Dig in to this comfort food favorite.

By Tina MartinezPublished: Mar 10, 2023

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Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

756

Tossing spaghetti with lemon juice gives it a tangy edge that’s irresistible with sausage-spiced pork and briny Castelvetrano olives. A total weeknight winner!

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Ingredients

12 oz. spaghetti
3 strips lemon zest, thinly sliced, plus 2 Tbsp fresh lemon juice
2 Tbsp. olive oil, divided
1 lb. ground pork
2 cloves garlic, finely chopped
1 tsp. fennel seeds, crushed
1/4 tsp. red pepper flakes
1 tsp. paprika
1 pt. grape tomatoes
1/2 cup dry white wine
1/2 cup Castelvetrano olives, torn in half and pitted
1/4 cup basil leaves, torn
1/4 cup flat-leaf parsley, chopped
Grated parmesan, for serving

Directions

1. Step 1Cook pasta per package directions. Reserve 1 cup pasta water, then drain and toss pasta with lemon juice.
2. Step 2Meanwhile, in large skillet, heat 1 tablespoon oil on medium-high. Add pork and cook, breaking into small pieces, until starting to brown, 5 minutes. Move pork to edges of skillet, add remaining tablespoon oil, garlic, lemon zest, fennel seeds, and red pepper flakes; cook, stirring, 1 minute. Stir into pork, sprinkle with paprika and cook, stirring, 1 minute.
3. Step 3Push pork to one side, add tomatoes and cook, stirring occasionally, until beginning to release liquid, 5 minutes. Add wine, bring to a simmer and cook until reduced, 2 minutes.
4. Step 4Remove from heat, add olives and 1/2 cup reserved pasta water. Add pasta, return to medium-high and cook, tossing and adding more reserved pasta water as necessary, until sauce coats pasta. Toss with basil and parsley and serve with Parmesan.