Choose the print layout
Shopping ListRecipe: Mostaccioli with Fennel and Breadcrumbs
Ingredients for 4 people
Select what you need and print your shopping list!
- 1 box Barilla Mostaccioli
- 2 tablespoons Kosher Salt
- 6 tablespoons Olive Oil
- 2 cloves Garlic Chopped
- 2 Fennel Bulbs Top Removed And Saved Cut Into ¼-Inch Strips
- 3/4 cup Breadcrumb Toasted
- 1 tablespoon Red Chili Pepper Flakes
- 1/4 cup Fresh Mint Lightly Packed
- 4 tablespoons Extra Virgin Olive Oil
- 1/2 cup Romano Cheese Freshly Grated
Le Ricette
Mostaccioli with Fennel and Breadcrumbs
PREPARATION TIME
0 min
0 min
TYPE
Main course
Main course
Tags
Ingredients for 4 people
1 box Barilla Mostaccioli
2 tablespoons Kosher Salt
6 tablespoons Olive Oil
2 cloves Garlic Chopped
2 Fennel Bulbs Top Removed And Saved Cut Into ¼-Inch Strips
3/4 cup Breadcrumb Toasted
1 tablespoon Red Chili Pepper Flakes
1/4 cup Fresh Mint Lightly Packed
4 tablespoons Extra Virgin Olive Oil
1/2 cup Romano Cheese Freshly Grated
Ingredients
Mostaccioli
Try Barilla Classic Blue Box's Mostaccioli. This small, tube pasta are great with chunky tomato, meat, or cream sauces, but also goes great with baked dishes.
Try Barilla Classic Blue Box's Mostaccioli. This small, tube pasta are great with chunky tomato, meat, or cream sauces, but also goes great with baked dishes.
Pecorino Toscano DOP
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
Preparation 0 minutes preparation + 0 minutes cooking
bring 6 quarts water to boil and add 2 tablespoons salt (optional).
heat olive oil in a 12- to 14-inch sauté pan until smoking.
add garlic and fennel cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.
add red pepper flakes and continue cooking 4 to 5 minutes.
cook mostaccioli according to package instructions until just al dente and drain well.
pour hot mostaccioli into the pan add mint (optional) and ½ cup breadcrumbs. Toss to mix well.
transfer to a warm serving dish, sprinkle with the remaining breadcrumbs and fennel tops.
drizzle with extra virgin olive oil and serve with grated cheese on the side.
Products (1)
Try Barilla Classic Blue Box's Mostaccioli. This small, tube pasta are great with chunky tomato, meat, or cream sauces, but also goes great with baked dishes.
Tags:
Let us inspire you
How to make Italian-style vegetables with garlic and parsley
This preparation calls for very little ...
