-Boil 1# of pasta, according to package directions, Penne works well.

-Thinly slice 1-2 fennel bulbs.

(To cut up fennel, trim a thin slice off the bottom/root end of each bulb and discard it. Cut the top several inches off

the bulb so that there is mostly only white left. Stand the bulb on its root end and slice in half the long way. Then lay the cut end flat and cut in

half the long way again. Dice those 2 pieces up into thin strips.)

-Chop up 1-2 cloves of garlic.

-Sauté in olive oil until tender and lightly browned, about 5 minutes.

-Sprinkle with sea salt.

-Toss the vegetables with the cooked pasta and sprinkle in some capers or pitted Kalamata olives and a can of rinsed and drained

cannellini beans and cook until warmed through.

-Add the zest and juice of 1 fresh lemon.

-Sprinkle the top of the pasta with lots of freshly grated Parmesan and a pinch of red pepper flakes. Serve warm.