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

(`´·.¸  ¸.·´´) 
´Angelique`» . 
 
(¸.·'´ `´`·.¸)


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