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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Penne with Roasted Tomatoes and Garlic

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  • 1/4 cup olive oil or vegetable oil
  • 8 to 10 roma (plum) tomatoes, cut into half
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1 bulb garlic, unpeeled
  • 2 cups uncooked penne pasta (8 ounces)
  • 1/4 cup chopped fresh or 1 tablespoon dried basil leaves
  • 4 ounces feta cheese, crumbled

This recipe makes 4 servings.

Heat oven to 300. Cover cookie sheet with aluminum foil; generously brush with 1 tablespoon of the oil.

Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 4 teaspoons of the oil. Sprinkle with sugar, salt and pepper. Cut 1/2 inch off top of garlic bulb; drizzle 2 teaspoons 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.

Cook and drain pasta as directed on package.

Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.

Freezer Cooking

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