Recipe by Roxygirl in Colorado
A friend of mine gave me this great recipe. She made it for a teacher luncheon and everyone loved it. It has a real restaurant flavor, but quick enough to make on a busy night.I double the recipe.
Top Review by LonghornMama
Wonderful recipe! Will definitely make this again this summer when tomatoes and basil are wonderful and readily available. I used fresh basil from the store and suggest that over dried. Also used 5 giant roma tomatoes from my organic share box which were delicious. This was a great recipe to really appreciate them. The tomatoes were so big I chopped them a bit before adding to the pasta. Thanks for sharing the recipe!
- 1⁄4 cup olive oil or 1⁄4 cup vegetable oil
- 10 medium roma tomatoes, cut in half
- 1⁄4 teaspoon salt
- 1 teaspoon sugar
- fresh ground pepper
- 1 clove unpeeled garlic
- 2 cups uncooked mostaccioli pasta (6 ounces)
- 1⁄4 cup chopped fresh basil or 1 tablespoon dried basil leaves
- 1 cup crumbled feta cheese (4 ounces, plain or flavored)
Directions See How It's Made
- Heat oven to 300 degrees.
- Line cookie sheet with aluminum foil.
- Generously brush with 1 tablespoon of the oil.
- Arrange tomato halves, cut sides up, in a single layer on cookie sheet.
- Brush with 4 teaspoons of the oil.
- Sprinkle with salt, sugar, and pepper.
- Cut 1/2 inch top of garlic bulb.
- Drizzle 2 teaspoons of the oil over garlic bulb.
- Wrap in aluminum foil.
- Place on cookie sheet with tomatoes.
- Bake 55-60 minutes or until garlic is soft when pierced with a 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.
- Top with cheese.
- Serve immediately.