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Roasted Garlic and Tomato Mostaccioli
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Elevate your pasta dish with the irresistible flavors of roasted garlic and tomatoes.
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
Instructions:
  • Preheat oven to 300°F. Line a cookie sheet with aluminum foil and brush it generously with 1 tablespoon of oil. Place tomato halves, cut sides up, in a single layer on the foil. Brush the tomatoes with 2 teaspoons of oil and sprinkle with sugar, salt, and pepper.
  • Trim the top off a garlic bulb by 1/2 inch, then generously drizzle 1 teaspoon of oil over it. Wrap the garlic in aluminum foil and place on a baking sheet with tomatoes. Bake for 55 to 60 minutes until the garlic is soft and tomatoes start to shrivel. Allow it to cool slightly before using.
  • Prepare pasta following the package instructions and drain.
  • Squeeze garlic into the remaining 1 1/2 teaspoons of oil and mash until smooth. Mix with pasta, tomato halves, and basil. Sprinkle with cheese and serve promptly.

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