Roasted Tomato And Fennel With Tagliatelle Recipe
- 1 pound cherry tomatoes
- 1/2 fresh red chili (such as fresno), thinly sliced (or more to taste)
- 1 fennel bulb, thinly sliced
- 3 medium cloves of garlic, thinly sliced or chopped
- 1/4 cup chopped fresh mint leaves
- 3 tablespoons olive oil
- Salt and pepper
- 1 pound fresh tagliatelle
- Parmesan cheese for serving
- Preheat the oven to 350u0b0F. In a large bowl, toss the tomatoes, chili, fennel, garlic, and half of mint with olive oil and season with salt and pepper. Transfer to a rimmed baking sheet. Cover tightly with foil, and roast for 30 minutes. Remove foil, increase heat to 400u0b0F, and continue roasting until lightly browned, about 15 minutes longer.
- Remove vegetables from oven and toss together in a large saucepan to incorporate. Season to taste with salt and pepper and keep warm. Cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid. Toss pasta with sauce, adding liquid as desired until sauce reaches desired consistency. Sprinkle with remaining mint and serve, passing grated cheese at the table.
tomatoes, red chili, fennel bulb, garlic, mint leaves, olive oil, salt, tagliatelle, parmesan cheese
Taken from www.seriouseats.com/recipes/2013/01/roasted-tomato-arrabiata-with-whole-wheat-tagliatelle-recipe.html (may not work)