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Categories:
fennel kalamata olives fresh rosemary fresh oregano cherry tomatoes freshly ground black pepper extravirgin olive oil penne salt freshly grated Pecorino
Viewed: 104 - Published at: 6 years agoIngredients
- 1/2 pound fennel bulb
- 1/2 cup kalamata olives, pitted and halved
- 2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh oregano
- 2 cups cherry tomatoes, halved
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extravirgin olive oil
- 8 ounces uncooked penne (about 2 cups)
- 1/2 teaspoon salt
- 3/4 cup (3 ounces) freshly grated pecorino Romano cheese
Method
- Preheat oven to 450°.
- Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bite-sized pieces. Combine fennel, olives, rosemary, oregano, and tomatoes in a 13 x 9-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.
- Prepare pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add fennel mixture and salt, and stir to combine. Add cheese; toss to combine.
