Roasted Tomato and Fennel with Tagliatelle Recipe

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 Facts

Active: 10 mins
Total: 45 mins
Serves: 2 to 4 servings

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  • 1 pound cherry tomatoes
  • 1/2 fresh red chili (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


  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.