Ingredients
- Salt, for the pasta water
- 6 tablespoons plus 3 to 4 tablespoons extra-virgin olive oil
- 2 heads fennel, tops removed and saved, cut into large dice
- 6 garlic cloves sliced very thin
- 1 cup plus 1/2 cup toasted bread crumbs
- 1 pound mostaciolli
- 1 cup loosely packed fresh mint leaves, torn
- 1 tablespoon crushed red pepper flakes
Directions
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.
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By Tuplicachile
on January 03, 2011
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I tweaked Mario's recipe by making a sort of mushroom-less chicken marsala with chopped tomatoes thrown in at the end, and served the chicken over the pasta with the 'marsala gravy' poured over both.
Don't forget to salt this dish well and use ALL the fennel fronds - It brings out the anisette taste!
By The Italian
on October 19, 2010
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I've just started watching Mario and have loved all his dishes thus far! This is the second time I will be making the pasta with fennel and bread crumbs.....the mint gives it a tantalizing taste! Very very good. Don't be afraid to add more of the pepper flakes, or mint. Being Italian you always play a little with the recipes for taste! This was Very Good. And SO easy.
By ttowey1_8887878
New Bern, NC
on January 12, 2009
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This dish had no flavor. It looks extremely unappetizing as well. We had to order pizza for dinner instead.
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