Penne with Roasted Tomato and Garlic
Prep time: 10 minutes
Start to Finish: 1 hour, 10 minutes
Olive oil
8 to 10 roma (plum) tomatoes, cut in half
1 tsp sugar
¼ tsp salt
freshly ground pepper
1 bulb garlic, unpeeled
2 cups uncooked penne pasta
¼ cup chopped fresh or 1 Tbsp dried basil leaves
4 oz feta cheese, crumbled
1. Heat oven to 300. Cover cookie sheet with foil, brush with olive oil.
2. Arrange tomato halves, cut sides up in a single layer on the cookie sheet. Brush with olive oil. Sprinkle with sugar, salt and pepper.
3. Cut 1/2 inch off top (pointy end) of garlic bulb; drizzle about 1-2 tsp olive oil over the garlic bulb. Wrap in foil; place on cookie sheet with tomatoes.
4. Bake 55-60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
5. Cook pasta and drain as directed on the package.
6. Squeeze garlic into bowl that has about 1 Tbsp olive oil and mash until smooth. (The garlic bulb was kinda hot to squeeze, so I squeezed what I could while holding a potholder. There was still some garlic in the bulb, so I just pulled that out with a fork and that worked just fine.) Toss with pasta. Add tomato halves and basil; toss. Top with cheese and serve immediately.
Start to Finish: 1 hour, 10 minutes
Olive oil
8 to 10 roma (plum) tomatoes, cut in half
1 tsp sugar
¼ tsp salt
freshly ground pepper
1 bulb garlic, unpeeled
2 cups uncooked penne pasta
¼ cup chopped fresh or 1 Tbsp dried basil leaves
4 oz feta cheese, crumbled
1. Heat oven to 300. Cover cookie sheet with foil, brush with olive oil.
2. Arrange tomato halves, cut sides up in a single layer on the cookie sheet. Brush with olive oil. Sprinkle with sugar, salt and pepper.
3. Cut 1/2 inch off top (pointy end) of garlic bulb; drizzle about 1-2 tsp olive oil over the garlic bulb. Wrap in foil; place on cookie sheet with tomatoes.
4. Bake 55-60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
5. Cook pasta and drain as directed on the package.
6. Squeeze garlic into bowl that has about 1 Tbsp olive oil and mash until smooth. (The garlic bulb was kinda hot to squeeze, so I squeezed what I could while holding a potholder. There was still some garlic in the bulb, so I just pulled that out with a fork and that worked just fine.) Toss with pasta. Add tomato halves and basil; toss. Top with cheese and serve immediately.
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