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Gemelli Pasta w/ Roasted Fennel & Black Garlic


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  • 1 Box Dry Gemelli Pasta
  • 2 Heads Fennel, sliced thin & roasted
  • 4 Tbsp. Extra Virgin Olive Oil
  • 5 Cloves Black Garlic, sliced
  • 1 Jar Tomato & Basil Sauce
  • Salt & Freshly Ground Black Pepper To Taste
  • 1/4 C. Parmegiano-Reggiano Cheese, grated



Step 1

Preheat oven to 400. Toss fennel with 2 Tbsp. extra virgin olive oil & season with salt & freshly ground black pepper. Roast on an aluminum baking sheet till slightly brown & soft. Bring a lg. pot of boiling, salted water to a boil. In a lg. skillet, sauté sliced black garlic in olive oil for 1 min. Add roasted fennel & sauté for 1 min. Add tomato sauce & bring to a simmer. Cook pasta till al dente (approx 6-8 min.). Drain, reserving 1/2 C. cooking liquid & then adding the liquid to the sauce. Add pasta to sauce & stir to combine. Remove from heat & add cheese. Toss well & serve.

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