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

Ready in 45 minutes

Roasting the vegetables gives them a slight sweetness that is countered by the briny olives and salty cheese. (Cooking Light magazine 8-04)

Top-ranked recipe named "Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives"

5 avg, 2 review(s) 100% would make again


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

Original recipe makes 4



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.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 410 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
cera82v 8 years ago
[I posted this recipe.]
cera82v 8 years ago
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