Barilla® Mostacciolli

with Fennel & Breadcrumbs

  • 460
  • 57.0g
  • 13.0g
  • 22.0g
  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 box Barilla® Mostacciolli
  • 2 tablespoons Kosher Salt
  • 2 cloves Garlic, Chopped
  • 2 Fennel Bulbs, Top Removed And Saved, Cut Into ¼-Inch Strips
  • 3/4 cup Breadcrumbs, Toasted
  • 1 tablespoon Red Chili Pepper Flakes
  • 1/4 cup Fresh Mint, Lightly Packed
  • 10 tablespoons Extra Virgin Olive Oil, divided
  • 1/2 cup Romano Cheese, Freshly Grated


  1. 1
    Bring a large pot of water to boil.
  2. 2
    Heat 6 tablespoons olive oil in a 12- to 14-inch sauté pan until smoking.
  3. 3
    Add garlic and fennel; cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.
  4. 4
    Add red pepper flakes and continue cooking 4 to 5 minutes.
  5. 5
    Cook Mostaccioli according to package directions and drain well.
  6. 6
    Pour hot Mostaccioli into the pan; add mint (optional) and ½ cup breadcrumbs. Toss to mix well.
  7. 7
    Transfer to a warm serving dish, sprinkle with the remaining breadcrumbs and fennel tops.
  8. 8
    Drizzle with remaining olive oil and serve with grated cheese on the side.

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