A Quick and Easy Dinner for 1

It's been a long day. It began as I left the house at 8:30 this morning, headed to Union Square to dress as an elf and dance for about 3 hours as a promotion (elfyourself.com), and then headed to work for a busy day of clients...It wasn't until hearing my last client tear into her Luna Bar that I realized, I hadn't eaten anything but some pretzels and half of a granola bar all day! And of course coffee, I love coffee.
Seeing as I didn't leave work until 9:15 and had yet to come home to my hungry (for food and attention) dog. I really could not contemplate making a huge dinner. I headed to the kitchen for some inspiration, and food to hold the dog over.
I spot some baby Roma tomatoes that are almost always present in my house, and I remembered the baby Fennel that I bought the other day. Score! I decide to slice the tomatoes and fennel (removing stems) in half, drizzle with olive oil (about a tablespoon), sprinkle with salt and pepper and roast at 400 for about 30 minutes. This is something I can have working as I take my pup out for a quick walk...As the veggies are roasting, boil some water and toss in some pasta. Cook for about 8 minutes, drain and put back into the pot with a little butter. When the tomatoes and fennel have roasted to a nice caramel color, remove them from the oven and toss into the pot. Stir. Plate. Crumble goat cheese on top. Eat and Enjoy!
This is one of the best quick dishes I've made in a while. Roasting the tomatoes and fennel really brings out an entirely different flavor, they both become so sweet and tender. The fennel won't be licorice tasting at all. And the goat cheese offers a nice tang and texture. I buy the blocks so I can make the crumbles the size I like. Goat cheese packed in olive oil will keep at room temp for 6 months, and I 'll have plenty of uses for you by then.