Penne With Roasted Tomatoes and Fennel Recipe

Name: Penne With Roasted Tomatoes and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb penne pasta; 1 12 lbs tomatoes, vine-ripened; 6 tablespoons olive oil; salt, to taste; black pepper, freshly ground, to taste; 1 fennel bulb, thinly sliced (get a big firm one that has crisp stalks); 1 onion, thinly sliced (Vidalia or Texas Sweet); 2 garlic cloves, crushed; ½ cup kalamata olive, pitted and chopped; 2 tablespoons balsamic vinegar; 2 tablespoons basil leaves, chopped fresh

Servings: persons

1 lb penne pasta
1 12 lbs tomatoes, vine-ripened
6 tablespoons olive oil
salt, to taste
black pepper, freshly ground, to taste
1 fennel bulb, thinly sliced (get a big firm one that has crisp stalks)
1 onion, thinly sliced (Vidalia or Texas Sweet)
2 garlic cloves, crushed
½ cup kalamata olive, pitted and chopped
2 tablespoons balsamic vinegar
2 tablespoons basil leaves, chopped fresh

1
Preheat the oven to 400 degrees.
2
Cut the tomatoes into sixths lengthwise and arrange on a roasting pan.
3
Brush them with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
4
Roast until the tomatoes are very soft, about 12 minutes.
5
Remove them from the oven and set aside to cool.
6
Spread the fennel and onions evenly on a roasting pan and brush with 1 tablespoon of the olive oil.
7
Sprinkle with salt and pepper.
8
Roast at 400 degrees, stirring occasionally, until soft, 10 to 12 minutes.
9
Remove from the oven and set aside.
10
Boil the penne according to package directions.
11
Drain and refresh with cool water.
12
Transfer the penne to a large bowl and toss with 1 tablespoon olive oil.
13
Set aside.
14
Put the remaining 3 tablespoons olive oil in a small pan with the garlic and heat slowly.
15
When hot, remove from the heat and add the olives.
16
Add this mixture and the cooled tomatoes, fennel, onions, balsamic vinegar and basil to the bowl of pasta and toss to mix well.
17
Season again with salt and pepper to taste.

712

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb penne pasta, 1 12 lbs tomatoes, vine-ripened, 6 tablespoons olive oil, salt, to taste, and more.

Yes, Penne With Roasted Tomatoes and Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne With Roasted Tomatoes and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions