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Title: Roasted Tomato Penne
Categories: Pasta
Yield: 4 Servings
| 12 | lg | Plum tomatoes |
| 10 | lg | Garlic cloves |
| 1 | c | Fresh basil leaves, packed |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Extra-virgin olive oil |
| 4 | c | Penne or rotini [=12 oz] |
| 1 | c | 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 1/2-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
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
[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
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