Penne with Roasted Tomatoes and Fennel

Pasta and Pizza | German cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Penne with Roasted Tomatoes and Fennel

Ingredients

Penne rigate - 3 lbs
Tomatoes - 4 lbs
Olive Oil - 7 fl oz
Fennel - 3 pieces
Onion - 3 heads
Garlic - 3 cloves
Olives stuffed with lemon - 12.3 oz
Dill - 2.6 oz
Ground Black Pepper - to taste
Balsamic Vinegar - 2 fl oz
Salt - to taste

Step by Step guide

Step 1

Cook the penne in four liters of salted water. Drain in a colander and rinse with cold water. If the pasta sticks together, add a couple of tablespoons of olive oil and mix.

Step 2

Preheat the oven to 392°F. Remove the stems from the tomatoes and cut them in half lengthwise. Place them on a baking sheet, brush with olive oil (3 tablespoons), season with salt and pepper. Roast for about fifteen minutes. Remove and let cool on a plate.

Step 3

Thinly slice the fennel and onion. Spread them on a baking sheet, drizzle with oil (3 tablespoons), season with salt and pepper. Roast, stirring occasionally, until they become soft but not mushy. Remove and let cool on a plate.

Step 4

Heat 175 ml of olive oil over low heat and add the olives.

Step 5

Combine the warmed oil with olives, balsamic vinegar, cooled tomatoes, fennel, onion, and chopped dill with the pasta. Mix well. Season with salt and pepper.