ROASTED GARLIC AND TOMATO MOSTACCIOLI (COOKING FOR 2)

Roasted Garlic and Tomato Mostaccioli (Cooking for 2) image

Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 380, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg