Spaghetti with Fennel and Bread Crumbs

Name: Spaghetti with Fennel and Bread Crumbs
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 1 , baguette, bottom crust removed and bread sliced into 3/8-inch cubes to yield 1 cup, (or use one of the alternative methods below); 1 1/2 tablespoons, olive oil or melted butter; 1/4 teaspoon, kosher salt; 1/4 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; 1/2 teaspoon, red pepper flakes; , Table salt; 1 pound, spaghetti; , Grated Parmesan cheese

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Pasta
Vegetables
Vegetarian

Appears in Cook's Illustrated May/June 1995

For crispy bread crumbs that add flavor and texture, cut stale bakery French bread into pieces the size of black beans and bake in a 325-degree oven.

SERVES 6

TIME 1¼ hour

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