Penne with Roasted Tomato and Garlic
1/4 cup extra virgin olive
10 medium Roma tomatoes, halved
dash of Sea salt
1 teaspoon sugar
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 F. 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.