Orange and Fennel Spaghetti with Olives

Bring a large pot of generously salted water to a boil for the pasta. Cut the fennel bulbs in half, remove the hard core, and slice them into thin strips. Set aside the delicate, dill-like fronds for garnish. Finely grate the zest of the orange and squeeze its juice.

Heat 3 tablespoons of extra virgin olive oil in a deep skillet over medium heat. Add the thinly sliced fennel along with a pinch of fine salt and ground black pepper, then sauté until golden brown and caramelized, about 7-8 minutes.

Meanwhile, drop the dry spaghetti into the boiling water and cook for 1 minute less than indicated on the package so that it remains pleasantly al dente.