Title: Roasted Tomato Penne
Categories: Pastanoodle
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 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

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini