Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives
4 servings (serving size: about 1 3/4 cups)
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
How to Make It
Preheat oven to 450°.
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.
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.
Delicious! Will make this again! The only thing I changed was I used grape tomatoes instead of cherry tomatoes and I used Ronzoni Smart Taste Penne (more fiber and less fat). This was the first time I had eaten fennel. My husband and I both loved this dish. I'm going to grill some shrimp and add to the leftovers in a couple of nights.