Penne with Roasted Tomatoes and Garlic

Makes 4 servings

1/4 cup olive oil or vegetable oil
8 to 10 roma (plum) tomatoes, cut into half
1 teaspoon sugar
1/4 teaspoon salt
Freshly ground pepper
1 bulb garlic, unpeeled
2 cups uncooked penne pasta (8 ounces)
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
4 ounces feta cheese, crumbled

1. Heat oven to 300°. Cover cookie sheet with aluminum foil; generously brush with 1 tablespoon of the oil.

2. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 4 teaspoons of the oil. Sprinkle with sugar, salt and pepper. Cut 1/2 inch off top of garlic bulb; drizzle 2 teaspoons of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes.

3. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.

4. Cook and drain pasta as directed on package.

5. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.