Mostaccioli with Roasted Tomato and Garlic (Cooking for 2)

By awright0511

Serve with Asiago Sun Dried Tomato Dip

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)

Details

Servings 4

Preparation

Step 1

Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.
Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.
Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately.