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| 1 x ca. 450 g | Small pasta shells; uncooked |
| 1 1/2 Tasse | Fennel bulb; cut in half lengthwise |
| 1 gross | Sweet onion; sliced 1/2-inch thick |
| 2 Teelöffel | Olive oil or vegetable oil |
| 1 Tasse | Plum tomatoes; diced |
| 3/4 Tasse | Calamata olives; sliced |
| 1/2 Tasse | Fresh assorted herb leaves; finely chopped (such as basil, dill or parsley) |
| 2 | Garlic cloves; unpeeled |
| 1/3 Tasse | balsamic vinegar |
| 1/3 Tasse | Olive oil or vegetable oil |
| 2 Esslöffel | Barbecue sauce |
| 2 Esslöffel | lime juice |
| | Shredded Romano cheese |
| | Crushed red chili peppers |
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Prepare pasta according to package directions; drain and rinse with cold water, set aside. Heat oven to 375° F. Toss garlic for dressing, fennel and onion with 2 teaspoons olive oil. Spread on a cookie sheet and roast in oven until lightly browned and tender, approximately 20-30 minutes. Set aside fennel and onion. In a bowl, whisk together oil, vinegar, barbecue sauce and lime juice in a bowl. Squeeze garlic out of its peel, dice and whisk into dressing. Season to taste with salt and pepper. Dice onion, fennel and tomatoes and add to pasta. Add olives, herbs, and dressing and toss. Cover and refrigerate for 1 hour. To serve, sprinkle with Romano cheese and crushed red chili peppers. Each side dish serving provides: 209 Calories; 4.8 g Protein; 29 g Carbohydrates; 8.4 g Fat; 0 mg Cholesterol; 103 mg Sodium. Each main dish serving provides: 358 Calories; 8.2 g Protein; 50 g Carbohydrates; 14.4 g Fat; 0 mg Cholesterol; 177 mg Sodium. Calories from Fat: 36%
Serves 12 as a side dish or 6-8 as a main dish
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