Rigatoni with Caramelized Fennel and Garlic

• Extra virgin olive oil
• 2–3 cloves fresh garlic, peeled, sliced
• 1 small fennel, bulb halved thinly sliced

Place a generous amount of oil, garlic, and fennel in a skillet over medium heat. When the fennel begins to sizzle, add a pinch of salt and a generous splash of mirin. Reduce heat and cook, covered, stirring occasionally (or shaking the pan) until the fennel is quite soft and caramelized at the edges of the slices.

While the fennel cooks, bring a pot of salted water to the boil with eno