| 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) |
| 1. | Heat oven to 300ºF. 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. |
| 2. | 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. |
| 3. | 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. |
|
| You can roast the tomatoes and garlic and toss with the pasta, basil and cheese ahead of time. It's delicious served at room temperature with chewy Italian bread. |
Nutrition Information:
380 ( 125); 14g ( 5g, ncg); 25mg; 480mg; 53g ( 3g, ncg); 13g 18%; 18%; 16%; 16% 3 ; 0 ; 2 ; 2 nc