Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roasting the vegetables gives them a slight sweetness that is countered by the briny olives and salty cheese. Ingredients:
1/2 pound fennel bulb |
1/2 cup kalamata olives, pitted and halved |
2 teaspoons chopped fresh rosemary |
1 1/2 teaspoons chopped fresh oregano |
2 cups cherry tomatoes, halved |
1/8 teaspoon freshly ground black pepper |
1 tablespoon extravirgin olive oil |
8 ounces uncooked penne (about 2 cups) |
1/2 teaspoon salt |
3/4 cup (3 ounces) freshly grated pecorino romano cheese |
Directions:
1. Preheat oven to 450°.
2. Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bite-sized pieces. Combine fennel, olives, rosemary, oregano, and tomatoes in a 13 x 9-inch baking dish. Sprinkle fennel mixture with pepper; drizzle with olive oil. Toss well to coat. Bake fennel mixture at 450° for 30 minutes or until fennel is tender, stirring once.
3. Prepare pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add fennel mixture and salt, and stir to combine. Add cheese; toss to combine.
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