Mostaciolli With Fennel And Bread Crumbs

Recipe Ingredients

		Salt - for pasta water
6 tablespoons	90ml	Extra-virgin olive oil - plus
3 tablespoons	45ml	Extra-virgin olive oil - (to 4)
2		Fennel heads - tops removed and
		Saved, cut into large dice
6		Garlic cloves - sliced very thin
1 1/2 cups	219g / 7.7oz	Toasted bread crumbs - divided
1 lb	454g / 16oz	Mostaciolli
1 cup	40g / 1.4oz	Fresh mint leaves - (loosely packed) - torn
1 tablespoon	15ml	Crushed red pepper flakes

Recipe Instructions

Bring 6 quarts water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat the 6 tablespoons olive oil until smoking. Add the fennel, and cook, without stirring, until light golden brown and quite soft, about 10 minutes. Add the garlic, 1 cup of the bread crumbs and continue cooking 4 to 5 minutes.

Cook pasta according to package directions until just al dente and drain. Pour the hot pasta into the pan with a little of the cooking liquid, add the mint and some fennel fronds, and mix well. Pour into 4 warm serving dishes, and sprinkle with the remaining bread crumbs and fennel tops. Sprinkle with red pepper flakes, to taste. Drizzle with remaining olive oil and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F13) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.