Penne With Roasted Tomatoes and Fennel

Submitted by Busters friend

"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."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb penne pasta
• 1 1⁄2 lbs tomatoes, vine-ripened
• 6 tablespoons olive oil
• salt, to taste
• black pepper, freshly ground, to taste
• 1 fennel bulb, thinly sliced (get a big firm one that has crisp stalks)
• 1 onion, thinly sliced (Vidalia or Texas Sweet)
• 2 garlic cloves, crushed
• 1⁄2 cup kalamata olive, pitted and chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons basil leaves, chopped fresh

directions

1. 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.
2. 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.
3. 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.
4. 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.