- 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.
|
