Categories: Pasta, entree, not tried, vegetarian
Ingredients
- 2-2 1/2 TBS olive oil
- 3 1/2-4 cups fresh roma tomatoes (about 1 1/2 lbs)
- 1 large bulb fennel
- 4 large cloves garlic
- 1 1/2 TBS balsamic vinegar
- 3/4-1 tsp sea salt
- freshly ground black pepper
- 1 tsp dried oregano
- 1/2 - 3/4 lb dry pasta
- 2-3 TBS pine nuts
- 2 TBS capers
- 1/2 cup basil, torn or thinly sliced
- 1-3 TBS olive oil
Directions
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Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, toss together 2 – 2 1/2 TBS oil, tomatoes, fennel, garlic, vinegar, salt, pepper, and oregano. Roast for 40-45 min, tossing once or twice, until tomatoes soft and fennel is golden in spots. During the last 10-15 minutes of roasting, cook pasta according to the package directions. When the pasta is almost done, remove 1/2 cup of pasta water and reserve. Remove veggies from oven. Drain pasta and toss in roasted veggies. If pasta seems dry, add some reserved pasta water, 1 TBS at a time. Just before serving, toss in pine nuts, capers and fresh basil and oil if more is desired. Test for seasoning and serve.