Penne Pasta With Roasted Fennel, Cherry Tomatoes, And Black Olives

• 1/2 pound fennel bulb
• 1/2 cup kalamata olives, pitted and halved
• 2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh oregano
• 2 cups cherry tomatoes, halved
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extravirgin olive oil
• 8 ounces uncooked penne (about 2 cups)
• 1/2 teaspoon salt
• 3/4 cup (3 ounces) freshly grated pecorino Romano cheese

1. Preheat oven to 450u0b0.
2. Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bite-sized pieces. Combine fennel, olives, rosemary, oregano, and tomatoes in a 13 x 9-inch baking dish. Sprinkle fennel mixture with pepper; drizzle with olive oil. Toss well to coat. Bake fennel mixture at 450u0b0 for 30 minutes or until fennel is tender, stirring once.
3. Prepare pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add fennel mixture and salt, and stir to combine. Add cheese; toss to combine.

fennel, kalamata olives, fresh rosemary, fresh oregano, cherry tomatoes, freshly ground black pepper, extravirgin olive oil, penne, salt, freshly grated pecorino

Taken from www.myrecipes.com/recipe/penne-pasta-with-roasted-fennel-cherry-tomatoes-black-olives (may not work)