Cook it, ya'll

This will be tasty:

First you cut a fennel bulb up into bite-sized pieces (I'd never done this before -- fennel is both exciting and scary. The way I did it was to first cut off the stalks and fronds, then cut it in half and then sort of pull out the core with my fingers and then chop it all up. There is probably a more graceful way...) Then you cut a couple cups of cherry tomats in half, chop up two teaspoons each of fresh oregano and rosemary, and pit half a cup of kalamata olives and cut those in half too. Put all your stuff in a big ole' 13" X 9" baking dish, sprinkle a bunch of pepper and some olive oil on it and toss it around. Put it in the oven at 450 degrees for about half an hour, stirring it halfway through (maybe a little longer if the fennel is still tough). While it is cooking, make some penne pasta (half a package or so) and grate a big handful of romano cheese. Then put the drained pasta in a big bowl, mix in the roasted veggies and their juices, and stir in the cheese.

This will be so good.