| 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 |
Serve with...
Pepperoni Breadsticks
Total Time:
30 min
| 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. |
|
| Mostaccioli are tubular “mustaches” of pasta about 2 inches long. With slanted cuts at both ends, these pasta shapes have either a smooth or grooved finish. |
|
| You can roast the tomatoes and garlic ahead of time, if you’d like. Just toss with the hot pasta, basil and cheese when you're ready to eat! |
Nutrition Information:
510 ( 225 ); 25 g ( 7 g); 25 mg; 480 mg; 61 g ( 3 g); 14 g 16 %; 18 %; 18 %; 18 % 3 1/2 ; 1 ; 5