Pasta with Roasted Tomatoes, Fennel, and Mushrooms

I used some of my last fresh tomatoes for this, but whole frozen or canned tomatoes would work perfectly, too. You can serve this hot or at room temperature, which makes it a decent option for pot luck meals or buffets; in that case, mix some grated Parmesan right in with the pasta. For a version with more protein, see the optional additions.

2 medium onions, coarsely chopped
1 medium fennel bulb plus tender stalks, chopped
4-5 cups coarsely chopped and seeded tomatoes
1/4 lb shiitake mushrooms, sliced or quartered
1 tsp whole fennel seeds
Salt and pepper to taste
olive oil
1 lb dry cut pasta (such as penne, shells, etc)
Grated Parmesan for topping
Optional additions: toasted pine nuts, sausage, cannellini

Preheat the oven to 450 degrees.

Toss the vegetables together in a large baking dish. Sprinkle with the fennel seed, salt, and pepper, then drizzle generously with olive oil. Stir to coat everything well. Roast for 20-30 minutes, until the vegetables are nice and tender and starting to caramelize a bit.

While the vegetables roast, cook the pasta in a pot of salted boiling water. Drain the pasta, then toss with the vegetables.

Serve hot or at room temperature, and pass grated Parmesan at the table.

Serves about 6.