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! ...MORE + LESS -

2 tbsp (30 mL) olive or vegetable oil

4 to 5 medium plum (Roma) tomatoes, cut in half

1/2 tsp (2 mL)sugar

1/8 tsp (0.5 mL) salt

Freshly ground pepper

1 unpeeled bulb garlic

1 cup (250 mL) uncooked mostacioli pasta

2 tbsp (30 mL) chopped fresh or 1 tbsp (15 mL) dried basil leaves

1/2 cup (125 mL) crumbled feta or cubed mozarella cheese

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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.

Do Ahead : You 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.