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Cook'n with Betty Crocker 
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Penne with Roasted Tomatoes and Garlic |
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Serves: 4 Print this RecipeGarlic has long been associated with health and vitality. With that in mind, this recipe provides a wealth of health! A bulb of garlic may seem like a whole lot, but when it's roasted, as we've done, garlic becomes mellow and sweet with a butter-soft texture. 1/4 cup olive oil or vegetable oil 8 to 10 roma (plum) tomatoes, cut into half 1 teaspoon sugar 1/4 teaspoon salt Freshly ground pepper 1 bulb garlic, unpeeled 2 cups uncooked penne pasta (8 ounces) 1/4 cup chopped fresh or 1 tablespoon dried basil leaves 4 ounces feta cheese, crumbled 1. Heat oven to 300°. Cover cookie sheet with aluminum foil; generously brush with 1 tablespoon of the oil. 2. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 4 teaspoons of the oil. Sprinkle with sugar, salt and pepper. Cut 1/2 inch off top of garlic bulb; drizzle 2 teaspoons of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. 3. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly. 4. Cook and drain pasta as directed on package. 5. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately. 1 SERVING: Calories 450 (Calories from Fat 190); Fat 21g (Saturated 6g); Cholesterol 25mg; Sodium 470mg; Carbohydrates 55g (Dietary Fiber 3g); Protein 13g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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