Penne with baked tomatoes and fennel
10 servings
50 minutes
Penne with roasted tomatoes and fennel is a refined dish inspired by German cuisine, combining simplicity and rich flavors. Roasted tomatoes give the pasta a rich, sweet-caramel note, while fennel adds a light anise freshness. Olives, dill, and balsamic vinegar contribute spicy and herbal notes that enhance the depth of flavor. This dish is perfect for a cozy family dinner or a festive table where its vibrant colors and aroma will gather everyone around. It is served warm but can also be enjoyed chilled as a summer salad. The harmony of textures and balance of ingredients makes this recipe a true gastronomic find.
1
Cook 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.
- Penne: 1.3 kg
- Salt: to taste
2
Preheat the oven to 200 degrees. Remove the stems from the tomatoes and cut them lengthwise. Place on a baking sheet, brush with olive oil (3 tablespoons), season with salt and pepper. Bake for about fifteen minutes. Remove and place on a plate to cool.
- Tomatoes: 2 kg
- Olive oil: 200 ml
- Salt: to taste
- Ground black pepper: to taste
3
Thinly slice the fennel and onion. Spread on a baking sheet, drizzle with oil (3 tablespoons), season with salt and pepper. Roast, stirring occasionally, until they are soft but not mushy. Remove and place on a plate to cool.
- Fennel: 3 pieces
- Onion: 3 heads
- Olive oil: 200 ml
- Salt: to taste
- Ground black pepper: to taste
4
Heat 175 ml of olive oil over low heat and add the olives.
- Olive oil: 200 ml
- Green olives: 350 g
5
Add warmed olive oil, balsamic vinegar, cooled tomatoes, fennel, onion, and chopped dill to the pasta. Mix well. Season with salt and pepper.
- Olive oil: 200 ml
- Balsamic vinegar: 75 ml
- Tomatoes: 2 kg
- Fennel: 3 pieces
- Onion: 3 heads
- Dill: 75 g
- Salt: to taste
- Ground black pepper: to taste
