Serves: 4
Total Calories: 412

1/4 cup olive or vegetable oil
8 to 10 roma (plum) tomatoes, cut into half
1 teaspoon sugar
1/4 teaspoon salt
freshly ground pepper
1 garlic, unpeeled
2 cups uncooked penne pasta (8 ounces)
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
4 ounces feta cheese, crumbled

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

1 SERVING: Calories 450 (Calories from Fat 190) Fat 21g (Saturated 6g) Cholesterol 25mg Sodium 470mg Carbohydrates 55g (Dietary Fiber 3g) Protein 13g.

Nutritional Facts:

Serves: 4
Total Calories: 412
Calories from Fat: 180

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