| 1 box | BARILLA Spaghetti |
| 1 jar | BARILLA Marinara Sauce |
| 1/3 cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 3 cups (1 bulb) | fennel |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | Parmigiano cheese, freshly grated |
| 2 tablespoons | mint, chopped |
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Add garlic and sauté 1-2 minutes or until yellow in color.
CUT fennel into thin strips, reserving the top. Add to skillet and sauté 3-5 minutes or until tender.
ADD sauce and simmer an additional 5 minutes. Season to taste;set aside.
COOK pasta according to package directions. Drain, add to sauce and toss.
GARNISH with cheese, chopped mint and part of the fennel top.