ROASTED GARLIC AND TOMATO MOSTACCIOLI

ROASTED GARLIC AND TOMATO MOSTACCIOLI image

Categories Tomato

Yield 2 people

Number Of Ingredients 9

2 1/2 tablespoons olive or vegetable oil
4 to 5 roma (plum) tomatoes, cut in half
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 garlic bulb, unpeeled
1 cup uncooked mostaccioli or penne pasta (3 ounces)
2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
2 ounces crumbled feta or cubed mozzarella cheese

Steps:

1. Heat oven to 300ºF. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper. 2. Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly. 3. Cook and drain pasta as directed on package. 4. Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.