Roasted Tomato and Garlic Pasta

5 tablespoons olive oil
8-10 roma tomatoes, cut in 1/2
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 bulb of garlic, unpeeled
1 1/2 lbs rigatoni pasta
4 tablespoons chopped fresh basil leaves
4 ounces freshly grated parmesan cheese

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

Janie this sounds good!

Thanks for sharing, Cathy

I think you will like it.
I made it today and it was so good.
Cant go wrong with pasta, garlic, tomatoes and cheese lol.