Linguine with Tomatoes and Jalapeno

• 1 head garlic
• 1 teaspoon olive oil
• 3 tablespoons jalapeno pepper finely chopped
• 3 cups italian plum (roma) tomatoes chopped
• 3 cups pasta, linguine hot, cooked
• 1 cup parmesan, parmigiano-reggiano cheese, grated fresh
• 3 tablespoons oregano chopped, fresh
• 2 tablespoons lemon juice fresh
• 1 tablespoon anchovy paste
• 1/4 teaspoon black pepper freshly ground

1. Preheat oven to 350F (180C).
2. Remove white papery skin from garlic heat (do not peel or separate the cloves).
3. Wrap garlic head in foil.
4. Bake at 350F (180C).
5. for 1hour, let cool 10 minutes.
6. Separate cloves, squeze to extract garlic pulp.
7. Discard skins.
8. Heat oil in a nonstick skillet over medium-high heat.
9. Add jalapeno pepper, saute 30 seconds.
10. Add tomato; saute 2 minutes.
11. Remove skillet from heat; stir in garlic pulp.
12. Add pasta, 1/2 cup cheese, oregano and next 3 ingredients; toss well.
13. Sprinkle each serving with remaining cheese and additional pepper, if desired.

garlic, olive oil, jalapeno pepper, italian plum, pasta, parmesan, oregano, lemon juice fresh, anchovy paste, black pepper

Taken from recipeland.com/recipe/v/linguine-tomatoes-jalapeno-36791 (may not work)