Spaghetti with Fennel Pork and Olives
Ingredients
- 12 oz. spaghetti
- 3 strips lemon zest, thinly sliced, plus 2 Tbsp fresh lemon juice
- 2 tbsp. olive oil, divided
- 1 lb. ground pork
- 2 cloves garlic, finely chopped
- 1 tsp. fennel seeds, crushed
- 0.25 tsp. red pepper flakes
- 1 tsp. paprika
- 1 pt. grape tomatoes
- 0.5 c. dry white wine
- 0.5 c. Castelvetrano olives, torn in half and pitted
- 0.25 c. basil leaves, torn
- 0.25 c. flat-leaf parsley, chopped
- None Grated parmesan, for serving
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