Fennel Salad and Fusilli Pasta

Ingredients

1 fennel bulb, trimmed

1/4 cup thinly-sliced red onion

1 teaspoon Champagne vinegar

1 tablespoon olive oil

cracked black pepper

salt to taste

4 Belgium endive leaves thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 cups pitted cured black olives

1 teaspoon minced garlic

1/2 cup olive oil

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh thyme

1/2 teaspoon crushed red pepper flakes

salt to taste

freshly-ground black pepper, to taste

1 pound fucilli, cooked very al dente and cooled

1/4 cup freshly-grated Parmesan cheese

Preparation

For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss. Taste and adjust the seasonings.

For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes.

Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve.