Mostaccioli with Roasted Tomato and Garlic (Cooking for 2)

 

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.