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Garlic: Roasted Garlic and Tomato Penne

Source of Recipe

Betty Crocker


List of Ingredients

1/4 cup olive oil
10 plum tomatoes, cut in half lengthwise
OR 3 large tomatoes
1/4 teaspoon salt
1 teaspoon sugar
fresh ground pepper
1 bulb garlic, unpeeled
2 cups uncooked mostaccioli or penne pasta
1/4 cup crumbed feta or cubed mozzarella cheese
4 ounces crumbed feta or cubed mozzarella cheese


Recipe

Heat oven to 300ºF. Line a cookie sheet with foil; generously brush with 1 tbl. f the oil. Arrange tomato halves, cut side up, in single layer on cookie sheet. Brush tomatoes with 4 tsp. of the oil, then sprinkle with salt, sugar and pepper. Cut 1/2 inch of top of garlic bulb; drizzle 2 tsp of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes.

Roast 55-60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly. Cook pasta as directed on package, then drain. Squeeze garlic into remaining 1 tbl. oil and mash until smooth, then toss with pasta. Add tomato halves and toss. Top with basil and cheese. Serve immediately. Serves 4.