Spaghetti alla checca

• leaves from 1 small bunch flat-leaf parsley
• 2 ounces (60 g

Chop together the parsley leaves and olives. Chop the basil leaves. Halve and seed the tomatoes, then drain them for a few minutes. Slice the tomatoes, put them in a large bowl, and dress them with the oil and some salt and pepper. Stir and then add the parsley and olive mixture, the basil, and the fennel seeds. Let the flavors blend for about 20 minutes.

Meanwhile, cook the spaghetti i