Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes Ingredients 2 red onions 2 fennel 20gr. of extra virgin olive oil 350gr. pappardelle pasta type 20gr. 40g fresh basil leaves. 10 flowers of olives capers 6 anchovy salted 10g. Parmesan cheese, salt, pepper flake -------------------------- PROCEDURE Preheat oven to 200 degrees.
Peel outer leaves from the first lap of the red onions and slice them into rounds, also clean the fennel by removing most 'hard and green tufts and cut rather thin, preferably with the slicer. Mix in a bowl with the fennel and onions, seasoned with extra virgin olive oil, salt and pepper and transfer them to a baking pan and bake for about 30 minutes or until the fennel are tender and soft.
Meanwhile, bring to a boil in a large pot with salted water and boil, cook the pappardelle. Rinse the anchovies under running water to remove all traces of salt and pitted olives, coarsely chopped with a sharp knife on the chopping olives and anchovies and keep them in a bowl with a tablespoon of hot water.
Drain the pasta al dente and pour into the pan with the fennel and onions, mix well, add the chopped anchovies and olives, stir again and cook for few minutes. Complete with shaved Parmesan, capers and basil flowers. 
Peel outer leaves from the first lap of the red onions and slice them into rounds, also clean the fennel by removing most 'hard and green tufts and cut rather thin, preferably with the slicer. Mix in a bowl with the fennel and onions, seasoned with extra virgin olive oil, salt and pepper and transfer them to a baking pan and bake for about 30 minutes or until the fennel are tender and soft.
Meanwhile, bring to a boil in a large pot with salted water and boil, cook the pappardelle. Rinse the anchovies under running water to remove all traces of salt and pitted olives, coarsely chopped with a sharp knife on the chopping olives and anchovies and keep them in a bowl with a tablespoon of hot water.
Drain the pasta al dente and pour into the pan with the fennel and onions, mix well, add the chopped anchovies and olives, stir again and cook for few minutes. Complete with shaved Parmesan, capers and basil flowers.
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