ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.
Provided by Edyta
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat the oven to 375F.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving
BAKED PENNE WITH FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven and preheat to 450. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring, until the fat renders, 2 to 3 minutes. Pour off the fat, leaving about 1 tablespoon in the pan. Add the onion and fennel and cook until the fennel is soft, about 5 minutes. Crush the tomatoes into the pan with your hands, then pour in the juices from the can and bring to a simmer. Fill the empty can with 1/2 cup of the boiling water and add to the sauce. Stir in the cream and simmer while you cook the pasta.
- Add the pasta to the boiling water and cook until al dente. Drain and add to the sauce. Stir in the basil and 1/2 cup parmesan. Drizzle with 1 tablespoon olive oil, season with salt and toss.
- Oil a 9-by-13-inch baking dish. Layer the pasta, mozzarella, fontina and the remaining 1/2 cup parmesan in the dish, alternating pasta and cheese. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, until browned and bubbly, about 15 minutes.
Nutrition Facts : Calories 757, Fat 45 grams, SaturatedFat 22 grams, Cholesterol 117 milligrams, Sodium 939 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 33 grams
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
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
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.
PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS
This pasta dish is pretty spectacular. It's just a few ingredients that combine to make something fabulous-and that, in a nutshell, is the secret of Italian cooking. The roasted tomatoes and roasted garlic are rich and delicious, the beans add protein and texture, and the basil brings a fresh flavor.
Yield serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
- Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
- Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
- Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.
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 ROASTED CHERRY TOMATOES AND BASIL
A very fresh, healthy pasta dish that can be adapted to your own liking very easily. You could add chicken, shrimp, scallops, etc if you want a more substantial dish. The best part is the smell of the kitchen while you're roasting the ingredients. I got this recipe from a friend who got it from the cookbook 'Seriously Simple.'
Provided by cookinhealthy
Categories Penne
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Put the tomato halves in a large baking dish.
- In a small bowl combine breadcrumbs, garlic, cheese, salt and pepper. Spoon evenly over the tomatoes. Drizzle the olive oil evenly over the mixture.
- Roast the tomatoes for 30-35 minutes, or until mixture is bubbly, browned, or slightly thickened.
- In a large pot of salted boiling water, cook pasta until al dente and drain.
- Add pasta to the tomato mixture in the baking dish. Add fresh basil and toss to combine. Serve immediately.
Nutrition Facts : Calories 670.1, Fat 20.6, SaturatedFat 4.6, Cholesterol 11, Sodium 302.9, Carbohydrate 108.5, Fiber 15.5, Sugar 5.5, Protein 16.9
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
PENNE PASTA WITH GRILLED CHICKEN AND ROASTED TOMATOES
I came up with this by adding a couple of different recipes and adding touches of my own ideas. The whole family loved it! Prep time and cooking time is an estimate. So are the servings. This was kind of a throw together meal that worked!
Provided by chefpam
Categories Penne
Time 25m
Yield 4-6 3/4 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken in favorite marinade and grill until done. You can leave out the chicken for a great vegetarian meal.
- Heat oven to 400 degrees. Mix tomatoes with oil, basil and salt and pepper to taste. Roast for 12 minutes in shallow baking pan.
- Meanwhile, cook pasta according to directions in water or broth add 1/4 cup white wine.
- Smash cooked tomatoes with back of wooden spoon.
- Chop chicken, if using.
- Drain pasta.
- Mix pasta, tomatoes, chicken and olives together. Add white wine and dressing.
- Serve warm.
PENNE WITH ROASTED TOMATOES AND FENNEL
Marcelle Bienvenu, contributing write for The Times-Picayune, included this exquisite summer pasta salad in her article giving the "heads up" that the famous & beloved Creole tomatoes are just about ready to start coming to market. The Creole tomato is a fabulous tomato, a phenomenal workhorse in hot & humid conditions that kill off other tomato plants. In LA it is also imbued with a special rapacious taste that I am praying mine develop in my coastal mater patch. Fennel bulb - crisp & refreshing like celery but with that bright but gentle licorice-like essence is a wonderful foil for robust tomatoes to accent their sugars. This pasta salad appeals to me because it seem lighter, hence more refreshing, than others loaded down with mayonnaise or store bought "Italian" bottled/prepared dressings. Perfect with a pile of chilled shrimp steamed in Old Bay just after being netted. Iced Tea with sprigs of mint or an ice-cold Rolling Rock ( 7 ounce bottles on ice - Pleeeze LOL!) & supper is on the table for deck dining at its best! Tip - Roast the tomatoes & fennel on separate sheets at the same time while the pasta is boiling to cut down on cooking times & limit heat in the kitchen.
Provided by Busters friend
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Cut the tomatoes into sixths lengthwise and arrange on a roasting pan. Brush them with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the tomatoes are very soft, about 12 minutes. Remove them from the oven and set aside to cool.
- Spread the fennel and onions evenly on a roasting pan and brush with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Roast at 400 degrees, stirring occasionally, until soft, 10 to 12 minutes. Remove from the oven and set aside.
- Boil the penne according to package directions. Drain and refresh with cool water. Transfer the penne to a large bowl and toss with 1 tablespoon olive oil. Set aside.
- Put the remaining 3 tablespoons olive oil in a small pan with the garlic and heat slowly. When hot, remove from the heat and add the olives. Add this mixture and the cooled tomatoes, fennel, onions, balsamic vinegar and basil to the bowl of pasta and toss to mix well. Season again with salt and pepper to taste.
Nutrition Facts : Calories 445.7, Fat 16.6, SaturatedFat 2.3, Sodium 127, Carbohydrate 70.5, Fiber 11.6, Sugar 3.8, Protein 7.5
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