Was looking for something quick and easy, yet comforting on a cold night and stumbled on this incredible recipe. I resisted the urge to make too many modifications my first time around (I was thinking garlic and anchovy) and the only two I settled on was using half green/half kalamata olives, and a healthy pinch of red pepper flakes (added with the oil and parsley in the food processor). I otherwise stuck to everything as written and this came out PERFECT. Astoundingly quick and easy to throw together, but good enough to impress company (though they'll need to be into olives). The fennel is really the secret ingredient here, giving the entire dish a very savory flavor that invokes an Italian sausage like flavor (though obviously without the meat). It's like every bite tastes better than the last. As with any simple, ingredient-sparse dish, your finished product will depend a lot on the quality of ingredients you put in. As such, I recommend springing for nicer pasta, evoo, and real parmigiano reggiano if you're able to.