Pasta with roasted fennel and tomatoes – Uncommon Gourmet

Ingredients

• 2 large fennel bulbs, tops trimmed, then halved
• 3 tablespoons ULIVA Extra Virgin Olive Oil
• 2 cups chopped onion
• 3 cloves minced garlic
• 4 cups tomatoes (see note)
• ¾ teaspoon dried oregano (or 3 teaspoons fresh, shredded)
• 12 ounces papardelle or penne pasta
• Freshly grated 24 month Parmesan Reggiano cheese