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

2 chefs marked this Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives recipe as Favorite
1 chef marked this as Try Soon
Recipe look good to you?     

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

1/2 pound Fennel bulb	1/8 teaspoon Black pepper
1/2 cup Kalamata olives pitted and halved	1 tablespoon Extra virgin olive oil
2 teaspoons Fresh rosemary chopped	8 ounces Penne pasta uncooked (2 cups)
1 1/2 teaspoons Fresh oregano chopped	1/2 teaspoon Salt
2 cups Cherry tomatoes halved	3/4 cup Pecorino Romano cheese grated (3 oz)

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

1. Preheat oven to 450.
2. Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bitesize pieces. Combine fennel, olives, rosemary, oregano, and tomatoes in a 13x9-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 stir to combine. Add cheese; toss to combine.

Main Ingredient: FennelCuisine: Italian

More like this...

Penne with Tomato, Black Olive and Feta

Baby Shell Pasta Salad with Calamata Olives, Roasted Fennel

Black Olives with Tomatoes and Capers over Pasta

Penne with Tomatoes, Olives and Capers