Mostaccooli with Fennel, Mint and Bread Crumbs

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Mostaccooli with Fennel, Mint and Bread Crumbs

 

2/3 cup extra-virgin olive oil

2 garlic cloves

2 fennel bulbs, tops reserved, cut into ¼-inch strips

1 1/2 cups toasted bread crumbs

1 tablespoon hot red pepper flakes

8 ounces mostaccioli or rigatoni

1 cup loosely packed fresh mint leaves

 

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

 

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

almost smoking. Add the garlic and fennel and cook, stirring frequently,

until light golden brown and quite soft, about 10 minutes.

Add 1 cup of the bread crumbs and the red pepper flakes and continue cooking

for 4 to 5 minutes. Chop the reserved fennel fronds roughly and set aside.

 

Cook the pasta according to package instructions, until tender but still al

dente, and drain well. Add the hot pasta to the saute pan, add the mint, and

toss to mix well.

 

Pour into a warm serving dish, sprinkle with the remaining 1/2

cup of bread crumbs and the fennel tops.

Drizzle with the remaining olive oil and serve.

Serves 4.

 

 

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