Pasta with roasted fennel and tomatoes
2 large fennel bulbs (about 1-3/4 lb), tops trimmed, bulbs halved
3 Tbs olive oil
2 cups chopped onions
5 cloves garlic
4 cups diced Italian-style tomatoes in juice 
3/4 tsp oregano
1 Tbs honey
12 oz spaghettini
freshly grated parmesan cheese
1/2 cup red zinfadel wine (optional)
Preheat oven to 375 degrees.  Arrange fennel bulb halves cut side down
in 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.