Roasted Garlic And Tomato Mostaccioli

• 2 1/2 tablespoons olive or vegetable oil
• 4 to 5 roma (plum) tomatoes, cut in half
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 garlic bulb, unpeeled
• 1 cup uncooked mostaccioli or penne pasta (3 ounces)
• 2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
• 2 ounces crumbled feta or cubed mozzarella cheese

1. 1. Heat oven to 300u0b0F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
2. 2. Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
3. 3. Cook and drain pasta as directed on package.
4. 4. Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.

olive, roma, sugar, salt, freshly ground pepper, garlic, penne pasta, fresh basil, feta

Taken from www.epicurious.com/recipes/member/views/roasted-garlic-and-tomato-mostaccioli-1259523 (may not work)