Ingredientes
- 6 tbsp. virgin olive oil
- 2 cloves garlic
- 2 fennel bulbs
- 1−1/2 cups toasted breadcrumbs, divided
- 1 tbsp. crushed red pepper flakes
- 1 cup loosely−packed fresh mint leaves
- 3 to 4 tbsp. extra−virgin olive oil
- 1 pkg. mostaciolli
Preparação
- Bring 6 quarts water to boil and add 2 tablespoons salt. Remove tops from
- the fennel and save. Cut fennel into ¼−inch batonette. In a 12−inch to
- −inch saute pan, heat olive oil until smoking. Add garlic and fennel and
- cook, stirring frequently, until light golden brown and quite soft, about 10
- minutes. Add 1 cup bread crumbs and crushed red pepper flakes and continue
- cooking 4 to 5 minutes. Cook pasta according to package instructions until
- just al dente and drain well. Pour hot pasta into pan, add mint and toss to
- mix well. Pour into warm serving dish, sprinkle with remaining breadcrumbs
- and reserved fennel tops. Drizzle with extra−virgin olive oil and serve.
