Spaghetti with Fennel and Bread Crumbs

Name: Spaghetti with Fennel and Bread Crumbs
Yield: Serves 6
Cuisine: 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

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Appears in Cook's Illustrated May/June 1995

SERVES6

TIME1¼ hour

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 ...

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