Roasted Tomato And Fennel With Tagliatelle Recipe

1. 1

   Preheat the oven to 350u00b0F. In a large bowl, toss the tomatoes, chili, fennel, garlic, and half of mint with olive oil and season with salt and pepper. Transfer to a rimmed baking sheet. Cover tightly with foil, and roast for 30 minutes. Remove foil, increase heat to 400u00b0F, and continue roasting until lightly browned, about 15 minutes longer.

2. 2

   Remove vegetables from oven and toss together in a large saucepan to incorporate. Season to taste with salt and pepper and keep warm. Cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid. Toss pasta with sauce, adding liquid as desired until sauce reaches desired consistency. Sprinkle with remaining mint and serve, passing grated cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.