Penne With Roasted Tomatoes and Fennel

• 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
• 12 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.

penne pasta, tomatoes, olive oil, salt, black pepper, fennel bulb, onion, garlic, kalamata olive, balsamic vinegar, basil

Taken from www.food.com/recipe/penne-with-roasted-tomatoes-and-fennel-372200 (may not work)