FBD

Mostaciolli With Fennel, Mint And Bread Crumbs

ItalianVegetarianEasy20 minBy Northstar

Ingredients

Servings
4
  • 6 tbsp virgin olive oil
  • 2 clove garlic
  • 2 fennel bulbs
  • 1 0.5 cup toasted breadcrumbs, divided
  • 1 tbsp crushed red pepper flakes
  • 1 cup loosely packed fresh mint leaves
  • 3 tbsp extra-virgin olive oil for finishing
  • 1 lb mostaciolli pasta
  • 2 tbsp salt for pasta water
  • 1 tsp salt

Instructions

  1. 1

    Bring 6 quarts of water to a boil with 2 tablespoons salt. Remove tops from fennel and save for garnish. Cut fennel into 1/4-inch batonette (matchstick) pieces.

  2. 2

    In a large sauté pan, heat 6 tablespoons olive oil until smoking. Add garlic and fennel; cook stirring frequently until light golden-brown and soft, about 10 minutes.

  3. 3

    Add 1 cup breadcrumbs and crushed red pepper flakes; cook 4–5 more minutes.

  4. 4

    Cook pasta according to package directions until just al dente; drain well.

  5. 5

    Pour hot pasta into the sauté pan. Add mint and toss to mix well.

  6. 6

    Transfer to a warm serving dish. Sprinkle with remaining 1/2 cup breadcrumbs and reserved fennel tops. Drizzle with extra-virgin olive oil and serve.