Spaghetti with Fennel and Bread Crumbs
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hour
Yield
Serves 6
Ingredients
Bread Crumbs
1 baguette, bottom crust removed and bread sliced into ⅜-inch cubes to yield 1 cup, (or use one of the alternative methods below)1 ½ tablespoons olive oil or melted butter¼ teaspoon kosher saltSpaghetti and Vegetables
¼ cup olive oil 3 medium onions, sliced thin3 medium cloves garlic, finely chopped2 bulbs fennel, sliced thin2 tablespoons minced fresh oregano leaves or 2 teaspoons dried oregano½ teaspoon red pepper flakes Table salt 1 pound spaghetti Grated Parmesan cheeseInstructions
- Adjust oven rack to lower center position and heat oven to 325 degrees. Mix bread crumbs with oil and salt to coat evenly. Spread in single layer on small baking sheet. Bake crumbs, stirring once after 5 minutes, until golden brown, about 12 minutes. Set aside until ready to use.
- Heat oil in a large sauté pan over medium heat. Add onions and sauté until softened, about 5 minutes. Add garlic, fennel, oregano, pepper flakes, and salt to taste. Continue to cook over medium heat until fennel softens, 5 to 7 minutes longer.
- Meanwhile, bring 1 gallon water to boil in large soup kettle. Add 1 tablespoon salt and spaghetti. Cook until spaghetti is al dente, 7 to 9 minutes. Drain, reserving 1/4 cup of cooking water. Return spaghetti to kettle.
- Add fennel mixture to spaghetti; toss to combine, adding enough reserved water to keep mixture moist. Adjust seasoning. Transfer portion of spaghetti to each of six pasta bowls. Sprinkle each with portion of toasted bread crumbs and top with Parmesan cheese, if desired. Serve immediately.
Time
1¼ hourYield
Serves 6Ingredients
Bread Crumbs
1 baguette, bottom crust removed and bread sliced into ⅜-inch cubes to yield 1 cup, (or use one of the alternative methods below)
1 ½ tablespoons olive oil or melted butter
¼ teaspoon kosher salt
Spaghetti and Vegetables
¼ cup olive oil
3 medium onions, sliced thin
3 medium cloves garlic, finely chopped
2 bulbs fennel, sliced thin
2 tablespoons minced fresh oregano leaves or 2 teaspoons dried oregano
½ teaspoon red pepper flakes
Table salt
1 pound spaghetti
Grated Parmesan cheese
Test Kitchen Techniques
Ingredients
Bread Crumbs
1 baguette, bottom crust removed and bread sliced into ⅜-inch cubes to yield 1 cup, (or use one of the alternative methods below)
1 ½ tablespoons olive oil or melted butter
¼ teaspoon kosher salt
Spaghetti and Vegetables
¼ cup olive oil
3 medium onions, sliced thin
3 medium cloves garlic, finely chopped
2 bulbs fennel, sliced thin
2 tablespoons minced fresh oregano leaves or 2 teaspoons dried oregano
½ teaspoon red pepper flakes
Table salt
1 pound spaghetti
Grated Parmesan cheese
Test Kitchen Techniques
Ingredients
Bread Crumbs
1 baguette, bottom crust removed and bread sliced into ⅜-inch cubes to yield 1 cup, (or use one of the alternative methods below)
1 ½ tablespoons olive oil or melted butter
¼ teaspoon kosher salt
Spaghetti and Vegetables
¼ cup olive oil
3 medium onions, sliced thin
3 medium cloves garlic, finely chopped
2 bulbs fennel, sliced thin
2 tablespoons minced fresh oregano leaves or 2 teaspoons dried oregano
½ teaspoon red pepper flakes
Table salt
1 pound spaghetti
Grated Parmesan cheese
Test Kitchen Techniques
Why This Recipe Works
In search of the best spaghetti with bread crumbs recipe, we found that the best crumb is made from good-quality bread that has no strong flavors, such as a leftover plain or sourdough baguette from your local bakery. Bread that was two to three days old was ideal for making bread crumbs because it had become quite firm but still retained some moisture, which was important in controlling the size of the crumbs. After testing various cooking methods for our bread crumb recipe, we found that the oven was the clear winner for ease of use and consistency of outcome.
Instructions
- Adjust oven rack to lower center position and heat oven to 325 degrees. Mix bread crumbs with oil and salt to coat evenly. Spread in single layer on small baking sheet. Bake crumbs, stirring once after 5 minutes, until golden brown, about 12 minutes. Set aside until ready to use.
- Heat oil in a large sauté pan over medium heat. Add onions and sauté until softened, about 5 minutes. Add garlic, fennel, oregano, pepper flakes, and salt to taste. Continue to cook over medium heat until fennel softens, 5 to 7 minutes longer.
- Meanwhile, bring 1 gallon water to boil in large soup kettle. Add 1 tablespoon salt and spaghetti. Cook until spaghetti is al dente, 7 to 9 minutes. Drain, reserving 1/4 cup of cooking water. Return spaghetti to kettle.
- Add fennel mixture to spaghetti; toss to combine, adding enough reserved water to keep mixture moist. Adjust seasoning. Transfer portion of spaghetti to each of six pasta bowls. Sprinkle each with portion of toasted bread crumbs and top with Parmesan cheese, if desired. Serve immediately.
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