Roasted tomato penne

Yield: 4 Servings

Measure Ingredient
12 larges Plum tomatoes
10 larges Garlic cloves
1 cup Fresh basil leaves, packed
½ teaspoon Salt
¼ teaspoon Pepper
⅓ cup Extra-virgin olive oil
4 cups Penne or rotini [=12 oz]
1 cup Feta cheese, crumbled

Slice tomatoes in half lengthwise; place, cut side up, in greased shallow roasting pan.

In food processor, coarsely chop garlic, basil, salt and pepper. With motor running, pour in oil in steady stream. Spread over cut sides of tomatoes. Bake in 350F 180C oven for 2 hours or until withered and edges are browned. Chop into ½-inch pieces.

Meanwhile, in large pot of boiling salted water, cook penne for 8-10 minutes or until tender but firm; drain and return to pot. Toss with most of the tomatoes; sprinkle with feta and remaining tomatoes.

Makes 4 servings for $6.80CDN [Sep 94] Per serving: about 635 calories, 19 g protein, 27 g fat, 82 g carbohydrate good source iron and calcium, very high source fibre Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" Recipe by Canadian Living Test Kitchen

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