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Roasted Tomato and Fennel with Tagliatelle

[Photograph: Kerry Saretsky]

This is the perfect way to make pasta effortless but still seriously good. Roast cherry tomatoes, shaved fennel, fresh red chilies, garlic, and mint leaves in olive oil, and when the tomatoes have burst, the fennel has softened, the garlic mellowed, and the chilies slightly charred, toss the fresh roasted Arrabiata sauce with a tangle of fresh whole wheat tagliatelle.

This recipe is healthy, it cooks in the oven while you take care of the rest of your life, and it's versatile. Serve it as is, or add roasted jumbo shrimp on top to give it even more substance. It would even go beautifully with sliced grilled steak.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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