Roasted Tomato Penne Recipe
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Roasted Tomato Penne
12 large Plum tomatoes
10 large Garlic cloves
1 cup Fresh basil leaves, packed
1/2 tsp Salt
1/4 tsp Pepper
1/3 cup Extra-virgin olive oil
4 cup 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 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 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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