ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES
Categories Olive Pasta Tomato Roast Low Fat Vegetarian Dinner Orange Summer Winter Healthy Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.
ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer
Provided by Mary Cadogan
Categories Dinner, Main course, Supper, Vegetable
Time 55m
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
- Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.
Nutrition Facts : Calories 121 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE
Make and share this Penne With Slow Roasted Cherry Tomatoes and Goat Cheese recipe from Food.com.
Provided by Sharon123
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F.
- Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic). I check after about a 1/2 hour and push the garlic down into the tomato.
- Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
- Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!
Nutrition Facts : Calories 466.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 22.4, Sodium 738.4, Carbohydrate 67.8, Fiber 10.3, Sugar 4.8, Protein 13.5
PENNE WITH ROASTED CHERRY TOMATOES
Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.
Provided by Liza at Food.com
Categories Penne
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Line bottom of a casserole dish with tomato halves in a single layer.
- Pour oil on top, season with salt and pepper.
- Sprinkle cheese and breadcrumbs on top.
- Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a pot of water to boil.
- Season with enough sea salt so that water is pretty salty.
- When tomatoes are just about done, add penne to water and cook until al dente.
- Scoop out a cup of the pasta water and reserve.
- Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
- Taste, adjust seasoning, if it is dry, add some of the pasta water.
- Serve, passing more grated cheese at the table.
- I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.
Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2
PASTA WITH ROASTED FENNEL AND TOMATOES
Categories Pasta Tomato Vegetable Vegetarian Quick & Easy Dinner Fennel Fall Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
- Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
- Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
- Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.
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