Ingredients

• 1 box Gemelli pasta

• 2 heads fennel sliced thin and roasted

• 4 tablespoons extra virgin olive oil

• 5 Black Garlic cloves sliced

• 1 Jar Tomato and Basil Sauce to taste

• black pepper to taste

• ¼ cup Parmigiano Reggiano cheese grated

Directions

Pre-heat oven to 400°F. Toss fennel with 2 tbsp extra virgin olive oil and season with salt and pepper and roast on a sheet tray until slightly brown and soft. Bring large pot of water to a boil. In a large skillet, sauté sliced black garlic in olive oil for 1 minute. Add roasted fennel and sauté for 1 minute, add tomato sauce and bring to a simmer.

Cook pasta according to package directions, drain reserving ½ cup cooking liquid and then adding the liquid to the sauce. Add pasta to sauce and stir to combine. Remove from heat and add cheese, and toss well.