Roasted Tomato and Fennel with Tagliatelle Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated Aug. 30, 2018
Roasted Tomato and Fennel with Tagliatelle
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.

Recipe Details

Roasted Tomato and Fennel with Tagliatelle Recipe

Active 10 mins
Total 45 mins
Serves 2 to 4 servings

Ingredients

  • 1 pound cherry tomatoes

  • 1/2 fresh red chile (such as Fresno), thinly sliced (or more to taste)

  • 1 fennel bulb, thinly sliced

  • 3 medium cloves of garlic, thinly sliced or chopped

  • 1/4 cup chopped fresh mint leaves

  • 3 tablespoons olive oil

  • Salt and pepper

  • 1 pound fresh tagliatelle

  • Parmesan cheese for serving

Directions

  1. Preheat the oven to 350°F. In a large bowl, toss the tomatoes, chili, fennel, garlic, and half of mint with olive oil and season with salt and pepper. Transfer to a rimmed baking sheet. Cover tightly with foil, and roast for 30 minutes. Remove foil, increase heat to 400°F, and continue roasting until lightly browned, about 15 minutes longer.

  2. Remove vegetables from oven and toss together in a large saucepan to incorporate. Season to taste with salt and pepper and keep warm. Cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid. Toss pasta with sauce, adding liquid as desired until sauce reaches desired consistency. Sprinkle with remaining mint and serve, passing grated cheese at the table.

Nutrition Facts (per serving)
496 Calories
15g Fat
76g Carbs
17g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 496
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 87mg 29%
Sodium 896mg 39%
Total Carbohydrate 76g 28%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 17g
Vitamin C 40mg 199%
Calcium 142mg 11%
Iron 6mg 34%
Potassium 837mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)