Penne with Roasted Tomato and Garlic

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Penne with

Roasted Tomato and Garlic

 

1/4 cup extra virgin olive oil

10 medium

Roma tomatoes, halved

dash of sea salt

1 teaspoon sugar

fresh cracked

pepper

1 whole bulb of unpeeled garlic

2 cups uncooked penne pasta (about

six ounces)

1/4 cup chopped fresh basil

1 cup crumbled feta

cheese

 

Heat the oven to 300 degrees. Line a cookie sheet with aluminum

foil, then brush it with about 1 tablespoon of the olive oil.

Arrange the

Roma tomato halves in a single layer on the cookie sheet, cut sides up. Brush

the tomatoes with about 4 teaspoons of the oil. Sprinkle with the salt, sugar,

and pepper.

Cut 1/2 inch off of the top of the garlic bulb and drizzle it

with about 2 teaspoons of olive oil. Wrap it in aluminum foil and set it on the

baking sheet with the tomatoes.

Cook for about one hour or until the garlic

is softened and the tomatoes have begun to shrivel. Set aside to cool.

Cook

and drain the pasta according to package directions.

Unwrap the cooked

garlic and squeeze it into the remaining tablespoon of oil. Smash it and mix

with the oil until it's smooth.

Toss the garlic and oil combination with the

cooked pasta, add the tomato and the basil, and toss thoroughly.

Top with

the cheese and serve piping hot with good bread and some nice white wine,

preferably dry.

 

 

 

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