Spaghetti with Fennel, Marinara Sauce and Mint
(Spaghetti con Finocchi, Salsa Marinara e Menta)
Yield: 50 servings
Regions: Emilia-Romagna, Lazio
Ingredients
3 cup extra virgin olive oil
10 clove garlic, minced
10 lb fennel
10 jar Barilla Marinara Sauce
to taste salt
to taste freshly ground black pepper
20 lb pre-cooked Barilla Spaghetti Pasta
2 lb Parmigiano cheese, freshly grated
8 oz mint, chopped
Heat oil in large skillet over medium heat.
Add garlic and sauté until yellow in color.
Cut fennel into thin strips, reserving the top.
Add to skillet and sauté until tender.
Add sauce and simmer an additional 5 minutes. Season to taste.
Add pre-cooked pasta, toss and heat thoroughly.
Garnish with cheese, chopped mint and part of the fennel top.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All long cut pasta can be substituted by another long cut. Be creative!
