Mostaciolli with Fennel, Mint and Bread Crumbs

Mostaciolli with Fennel, Mint and Bread Crumbs Ingredients

6 tb Virgin olive oil	1 tb Crushed red pepper flakes
2 Cloves garlic	1 c Fresh mint leaves; loosely
2 Heads fennel, tops removed	3 tb Extra virgin olive oil; up
1 c Breadcrumbs,toasted; plus

Instructions for Mostaciolli with Fennel, Mint and Bread Crumbs

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-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 fennel tops. Drizzle with extra virgin olive oil and serve. Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:55:51 -0500 (EST) From: Sue

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Extra Virgin Olive Oil	Fennel	Garlic	Mint
Olive Oil	Red Pepper Flakes

for flavor and categorization

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