Cooking Club: Mostaccioli with Fennel, Mint and Bread Crumbs

Happy Cooking! This next recipe was submitted by Raelynn. It comes from Mario Batali and is another vegetarian recipe! I haven't made it yet, but from reading over it, it sounds so easy and yummy too. The pictures are from Rachel and she has two awesome pictures so I am using them both. Seriously people you have to check out her food picture blog. You can always find the previous Cooking Club Recipes by clicking on the Cooking Club tab at the top of the toy.

Mostaccioli with Fennel, Mint and Bread Crumbs

by Mario Batali

2/3 cup extra virgin olive oil

2 garlic cloves

2 fennel bulbs, tops reserved (though for garnish, I'd say), cut into 1/4 inch strips (he says get the fatter "female" bulbs as opposed to the thinner male specimens)

1 1/2 cups toasted bread crumbs

1 TBSP red pepper flakes

8 ounces mostaccioli or Rigatoni (yeah, must say I'll be using the rigatoni)

1 cup loosely packed fresh mint leaves

Bring water and 2 TBSP salt to water for cooking pasta.

In saute pan, heat 6 TBSP olive oil until almost smoking. Add garlic and fennel, stir frequently until light golden brown and quite soft, about 10 minutes. Add 1 cup of the bread crumbs and pepper flakes and continue cooking for 4-5 minutes.

Cook pasta according to instructions, al dente and drain.

Add hot pasta to saute pan and add mint. Toss well to mix. Sprinkle with remaining bread crumbs and fennel tops. Drizzle with remaining olive oil.