Roasted Tomato and Garlic Pasta |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I found this recipe online - it's from Betty Crocker. It was so easy and yummy. You can use just about any type of pasta you like! Ingredients:
5 tablespoons olive oil |
8 -10 roma tomatoes, cut in 1/2 |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 bulb of garlic, unpeeled |
1 1/2 lbs rigatoni pasta |
4 tablespoons chopped fresh basil leaves |
4 ounces freshly grated parmesan cheese |
Directions:
1. Heat oven to 300°F
2. Place foil on a cookie sheet. Generously brush with 2 tbsp olive oil. Arrange tomato halves, cut sides up, in a single layer on foil; brush with 4 teaspoons olive oil. Sprinkle with the sugar, salt and pepper.
3. Cut 1/2 inch off top of garlic bulb; drizzle with 2 tsp olive oil. Wrap in foil; place on cooking sheet with the tomatoes.
4. Bake 55-60 minutes or until garlic is soft when pierce with a knife and tomatoes have begun to shrivel; cool slightly.
5. Cook and drain pasta as directed on package.
6. Squeeze garlic into remaining olive oil and mash until smooth: toss with pasta. Add pasta halves and basil; toss. Top with cheese. Serve immediately.
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