Mostaccioli with Roasted Tomato and Garlic (Cooking for 2) Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That*s Italian! Prep Time:15 min Start to Finish:1 hr 30 min Makes:4 servings 2 tablespoons olive or vegetable oil4to 5 medium plum (Roma) tomatoes, cut in half1/2teaspoon sugar1/8teaspoon saltFreshly ground pepper1unpeeled bulb garlic1cup uncooked mostaccioli pasta (3 ounces)2tablespoons chopped fresh or 1 tablespoon dried basil leaves1/2cup crumbled feta or cubed mozzarella cheese (2 ounces) 1.Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.2.Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.3.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. Nutrition Information 1 Serving: Calories 380 (Calories from Fat 125); Total Fat 14g (Saturated Fat 5g, Trans Fat ncg); Cholesterol 25mg; Sodium 480mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars ncg); Protein 13g Percent Daily Value*: Vitamin A 18%; Vitamin C 18%; Calcium 16%; Iron 16% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable; 2 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet. Do-AheadYou can roast the tomatoes and garlic and toss with the pasta, basil and cheese ahead of time. It*s delicious served at room temperature with chewy Italian bread
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