Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives

  • alyssaando Posted: 05/20/09
    Worthy of a Special Occasion

    Great flavors! I probably used more fresh oregano and rosemary than called for and it was wonderful and not overpowering.

  • Kathryn61 Posted: 11/04/09
    Worthy of a Special Occasion

    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.

  • Chesterscraps Posted: 08/21/09
    Worthy of a Special Occasion

    I LOVE this pasta sauce! I must admit - I double the recipe for the sauce but keep the pasta the same amount. It's so yummy!

  • CandaceCH Posted: 01/22/12
    Worthy of a Special Occasion

    This is my favorite fennel dish. Rather than penne, I use orecchiette because it holds the veggies better.


More From Cooking Light