Ruby just could not believe that you would put something in a frying pan with oil and let it sit there cooking for almost 10 minutes without stirring it. She wanted toss it around, but I didn’t let her. This recipe comes from Molto Mario on the Food Channel, and I added some pine nuts. Ruby was not impressed with this recipe.

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COOK HEALTHY FAST: Pasta With Fennel

Ingredients:

6 tablespoons plus 3 to 4 tablespoons extra-virgin olive oil

2 heads fennel, tops removed and saved, cut into large dice

6 garlic cloves sliced very thin

1 cup plus 1/2 cup toasted bread crumbs

1 pound pasta, either penne or even spaghetti

1 cup loosely packed fresh mint leaves, torn

1/4 cup pine nuts

1 tablespoon crushed red pepper flakes

Instructions:

1. Bring 6 quarts water to a boil and add 2 tablespoons salt.
2. In a 12 to 14-inch saute pan, heat the 6 tablespoons olive oil until smoking. Add the fennel, and cook, without stirring, until light golden brown and quite soft, about 10 minutes. Add the garlic, 1 cup of the bread crumbs, and pine nuts and continue cooking 4 to 5 minutes.
3. Cook pasta according to package directions until just al dente and drain.
4. Pour the hot pasta into the pan with a little of the cooking liquid, add the mint and some fennel fronds, and mix well. Pour into 4 warm serving dishes, and sprinkle with the remaining bread crumbs and fennel tops.
5. Sprinkle with red pepper flakes, to taste. Drizzle with remaining olive oil and serve immediately.