Recipe ingredients
- 6 tbsp. virgin olive oil
- 2 cloves garlic
- 2 fennel bulbs
- 1-1/2 cups toasted breadcrumbs, divided
- 1 tbsp. crushed red pepper flakes
- 1 cup packed fresh mint leaves
- 3 to 4 tbsp. extra virgin olive oil
- 1 pkg. mostaciolli
Recipe method
- Bring 6 quarts water to boil and add 2 tablespoons salt.
- Remove tops from the fennel and save.
- Cut fennel into 1/4-inch batonette.
- In a 12-inch to 14-inch saute pan, heat olive oil until smoking.
- Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.
- Add 1 cup bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes.
- Cook pasta according to package instructions until just al dente and drain well.
- Pour hot pasta into pan, add mint and toss to mix well.
- Pour into warm serving dish, sprinkle with remaining breadcrumbs and reserved fennel tops.
- Drizzle with extra virgin olive oil and serve.
Other italian recipes:
Mostaciolli with fennel mint and bread crumbs recipe
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