Mostaciolli With Fennel, Mint And Bread – a delicious recipe with virgin olive oil, garlic, fennel bulbs, breadcrumbs, red pepper, mint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring 6 quarts (5675 ml) water to boil and add 2 tbsp (30 ml) salt.
2
Remove tops from the fennel and save.
3
Cut fennel into 1/4 inch batonette.
4
In a 12 inch to 14 inch saute pan, heat olive oil until smoking.
5
Add garlic and fennel and cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.
6
Add 1 cup (225 ml) bread crumbs and crushed red pepper flakes and continue cooking 4 to 5 minutes.
7
Cook pasta according to package instructions until
8
just al dente and drain well.
9
Pour hot pasta into pan, add mint and toss to
10
mix well.
11
Pour into warm serving dish, sprinkle with remaining breadcrumbs and reserved fennel tops.
12
Drizzle with extra-virgin olive oil and serve.
964
kcal
Calories
99
g
Fat
19
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tbsp (90 ml). virgin olive oil, 2 cloves garlic, 2 fennel bulbs, 1-1/2 cups (350 ml) toasted breadcrumbs, divided, and more.
Yes, Mostaciolli With Fennel, Mint And Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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