Penne with Roasted Tomatoes and Fennel
Pasta and Pizza • German
Description
Penne with Roasted Tomatoes and Fennel
Ingredients
- Penne rigate 5 lbs
- Tomatoes 5 lbs
- Olive Oil 5 fl oz
- Fennel 3 pieces
- Onion 3 heads
- Garlic 3 cloves
- Olives stuffed with lemon 10 oz
- Dill 5 oz
- Ground Black Pepper to taste
- Balsamic Vinegar 5 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 390°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.
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