Mostaccioli With Roasted Tomato, Feta, and Garlic
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
- 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.
- Toss.
- Top with cheese.
- Serve immediately.
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Reviews
-
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!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.