Roasted Garlic and Tomato Mostaccioli

 

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

• 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.