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Roasted Garlic and Tomato Mostaccioli (Cooking for 2)
Roasted Garlic and Tomato Mostaccioli (Cooking for 2)
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Italian-inspired meal featuring crusty bread, field greens with vinaigrette, and a robust pasta dish, perfect for a cozy dinner setting with a touch of classical music.
Ingredients:
  • 2 tablespoons olive or vegetable oil
  • 4 to 5 medium plum (Roma) tomatoes, cut in half
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • Freshly ground pepper
  • 1 unpeeled bulb garlic
  • 1 cup uncooked mostaccioli pasta (3 ounces)
  • 2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 1/2 cup crumbled feta or cubed mozzarella cheese (2 ounces)
Instructions:
  • Preheat the oven to 300°F. Line a cookie sheet with foil and brush it generously with 1 teaspoon of oil. Place the tomato halves, cut sides up, in a single layer on the sheet and brush them with another teaspoon of oil. Sprinkle with salt, sugar, and pepper.
  • Trim the top off a garlic bulb by 1/2 inch; then, drizzle 1 teaspoon of oil over the garlic. Wrap it in foil and place it with the tomatoes on a cookie sheet. Bake for 55 to 60 minutes until the garlic is soft when pierced with a knife and the tomatoes have started to shrivel. Allow it to cool slightly.
  • Prepare pasta following the package instructions. Combine crushed garlic with the remaining oil until smooth, then mix with the pasta. Add tomato and basil, toss to combine. Finish by sprinkling cheese on top and serve immediately.

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