Roasted Garlic and Tomato Mostaccioli (Cooking for 2) Recipe - BettyCrocker.com
Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!
Ingredients
- 2 tablespoons olive or vegetable oil
- 4 to 5 medium plum (Roma) tomatoes, cut in half
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- Freshly ground pepper
- 1 unpeeled bulb garlic
- 1 cup uncooked mostaccioli pasta (3 ounces)
- 2 tablespoons chopped fresh or 1 tablespoon dried basil leaves
- 1/2 cup crumbled feta or cubed mozzarella cheese (2 ounces)
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