Roasted Tomato and Fennel with Tagliatelle

Name: Roasted Tomato and Fennel with Tagliatelle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams cherry tomatoes; 1 fennel bulb, thinly sliced; 59 milliliters chopped fresh mint leaves; 3 medium cloves garlic, thinly sliced or chopped; 3 Tbsps olive oil; 2 servings Parmesan cheese for serving; 1 fresh red chili (such as fresno), thinly sliced (or more to taste); 2 servings Salt and pepper; 454 grams fresh tagliatelle

Roasted Tomato and Fennel with Tagliatelle might be just the main course you are searching for. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains around 47g of protein, 39g of fat, and a total of 1266 calories. If you have cherry tomatoes, salt and pepper, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Fennel

Garlic

Chili Pepper

Mint

Equipment you will use

Bowl

Oven

Transfer to a rimmed baking sheet. Cover tightly with foil, and roast for 30 minutes.

Equipment you will use

Baking Sheet

Aluminum Foil

Remove foil, increase heat to 400°F, and continue roasting until lightly browned, about 15 minutes longer.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Salt And Pepper

Vegetable