Ingredients
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
Preparation
Heat oven to 300°F. 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.
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.
Cook and drain pasta as directed on package.
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.
