Mostaciolli with Fennel and Bread Crumbs

1. 1

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

2. 2

   In a 12 to 14-inch saute pan, heat the 6 tablespoons olive oil until smoking.

3. 3

   Add the fennel, and cook, without stirring, until light golden brown and quite soft, about 10 minutes.

4. 4

   Add the garlic, 1 cup of the bread crumbs and continue cooking 4 to 5 minutes.

5. 5

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

6. 6

   Pour the hot pasta into the pan with a little of the cooking liquid, add the mint and some fennel fronds, and mix well.

7. 7

   Pour into 4 warm serving dishes, and sprinkle with the remaining bread crumbs and fennel tops.

8. 8

   Sprinkle with red pepper flakes, to taste.

9. 9

   Drizzle with remaining olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.