Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives
Roasting the vegetables gives them a slight sweetness that is countered by the briny olives and salty cheese.
Recipe by Cooking Light August 2004
Roasting the vegetables gives them a slight sweetness that is countered by the briny olives and salty cheese.
This is my favorite fennel dish. Rather than penne, I use orecchiette because it holds the veggies better.
Read MoreDelicious! 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.
Read MoreI 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!
Read MoreGreat flavors! I probably used more fresh oregano and rosemary than called for and it was wonderful and not overpowering.
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