Angel Hair with Roasted Fennel and Mozzarella

So good I had to post it! I also added chicken.

1 medium fennel (anise) bulb
1 whole garlic, cloves peeled (and cut in half if large)
2/3 cup diced canned tomatoes
1 Tbsp fennel seeds
1/8 - 1/4 cup olive oil
1/4 tsp crushed red pepper flakes
1 lb angel hair pasta
1 cup loosely packed fresh basil leaves
1/2 cup - 1 cup of diced bocconcini cheese (fresh mozzarella)
1/3 - 2/3 cup of fresh grated parmesan

Cut fennel into small pieces (omitting frizzy parts and cutting out the core). Toss fennel, garlic, tomatoes, fennel seeds, half of the olive oil and the red pepper flakes and then spread on a baking sheet. Bake at 400 to 450 (depending on your oven) for 35 to 45 minutes. Fennel should be tender and a bit browned. Cook pasta, drain and toss with remaining olive oil, roasted mixture, basil, mozzarella and parmesan.