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Pasta con Finochiella

Serves 4


  • 1 lb. bulb fennel, tops removed, washed and halved
  • 3 T. extra virgin olive oil (Rienzi Extra Virgin Olive Oil)
  • 3/4 to 1 cup freshly grated Pecorino or Parmesan cheese (Rienzi cheese)
  • 1 lb. spaghetti or macaroni (Rienzi pasta)


1. Cook the fennel until tender in lightly salted water in a pot large enough to cook the pasta in. Remove with a slotted spoon.
2. Lay out on paper towels to drain thoroughly.
3. Slice into thin 2-inch strips and keep hot in a warm oven.
4. Meanwhile, cook the pasta. Drain when done.
5. Place in a bowl with the fennel.
6. Add olive oil and mix well.
7. Pass the cheese at table.