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. (Cooking Light magazine 8-04)
Yield: 4 Ready in 45 minutes
12 people trying soon
Verified by stevemur
|1/2 poundFennel bulb|
|1/2 cupKalamata olives; pitted and halved|
|2 teaspoonsFresh rosemary; chopped|
|1 1/2 teaspoonsFresh Oregano; chopped|
|2 cupsCherry tomatoes; halved|
|1/8 teaspoonBlack pepper|
|1 tablespoonExtra Virgin Olive Oil|
|8 ouncesPenne pasta; uncooked (2 cups)|
|3/4 cupPecorino Romano cheese; grated (3 oz)|
Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives Preparation
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.
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Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives Reviews
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