Roasted Garlic and Tomato Mostaccioli
You’ll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.
Ingredients
- 1 tsp olive oil divided
- 1 tbsp olive oil divided
- 2 tsp olive oil divided
- 1 ½ tsp olive oil divided
- 5 roma tomatoes cut in half
- ½ tsp sugar
- ⅛ tsp salt
- ⅛ tsp ground black pepper
- ½ bulb garlic unpeeled
- 1 cup uncooked mostaccioli or penne pasta
- 2 tbsp fresh basil leaves chopped
- 2 oz feta crumbled, or cubed mozzarella cheese
Instructions
- Heat oven to 300ºF. 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. Sprinkle with sugar, salt and pepper.1 tbsp olive oil, 2 tsp olive oil, 5 roma tomatoes, ½ tsp sugar, ⅛ tsp salt, ⅛ tsp ground black 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.½ bulb garlic, 1 tsp olive oil
- Cook and drain pasta as directed on package.1 cup uncooked mostaccioli
- 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.1 ½ tsp olive oil, 2 oz feta, 2 tbsp fresh basil leaves
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