Penne Pasta with Roasted Fennel, Cherry Tomatoes and Olives with Garlic Infused Olive Oil
The light sauce stars roasted cherry tomatoes, briny olives and a salty cheese to create a perfectly balanced vegetarian pasta dish.
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Ingredients
- 1 fennel bulb (about ½ to 1 pound)
- ½ cup of pitted Kalamata olives, chopped coarsely
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh oregano
- 2 cups cherry tomatoes, halved
- Freshly ground black pepper
- 4 tablespoons Olive This! Garlic Infused Olive Oil, divided
- 8 ounces penne pasta (about 2 cups)
- ½ teaspoon salt
- ¾ cup grated Romano Parmesan cheese (or pecorino)
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