Pasta with roasted fennel and tomatoes 2 large fennel bulbs (about 1-3/4 lb), tops trimmed, bulbs halved3 Tbs olive oil2 cups chopped onions5 cloves garlic4 cups diced Italian-style tomatoes in juice 3/4 tsp oregano1 Tbs honey12 oz spaghettinifreshly grated parmesan cheese1/2 cup red zinfadel wine (optional) Preheat oven to 375 degrees. Arrange fennel bulb halves cut side downin glass baking dish. Drizzle with half the olive oil. Roast until fennel is light brown and tender, about 45 minutes. Cool, cut into 1/2 inch pieces. Heat remaining oil in heavy large skillet over medium-high heat. Add onions and garlic and saute until onions are tender, about 6 minutes. Add tomatoes with juice, oregano, optional wine and honey; bring to a boil. Reduce heat and simmer until thickened to a saucy consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper. Meanwhile cook spaghetti in large pot in boiling salted water until just tender but still firm to the bite. drain, return to same pot. Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to serving bowl, sprinkle with parmesan and serve. Makes 4 servings.