Roasted Tomato, Basil and Feta Penne

ingredients

12 large plum tomatoes
1/4 tsp. pepper
10 large garlic cloves
1/3 cup extra-virgin olive oil
1 cup fresh basil leaves, packed
4 cups penne or rotini (about 12 oz)
1/2 tsp salt
1 cup feta cheese, crumbled

method

Slice the tomatoes in half lengthwise and place, cut side up, on a greased shallow roasting pan.

In a food processor, coarsely chop the garlic, basil, salt and pepper. With motor running, pour in oil in a steady stream. Spread garlic/basil mixture over the cut sides of tomatoes.
Bake in 350° F 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 pasta with most of the tomatoes. Pour pasta into serving bowl and sprinkle with feta and the remaining tomatoes. Garnish with slivered basil, if desired.

Makes 4 servings.

Source: Canadian Living Magazine, September 1994