2  tablespoons olive or vegetable oil 
4  to 5 medium plum (Roma) tomatoes, cut in half 
1/2  teaspoon sugar 
1/8  teaspoon salt 
 Freshly ground pepper 
1  unpeeled bulb garlic 
1  cup uncooked mostaccioli pasta (3 ounces) 
2  tablespoons chopped fresh or 1 tablespoon dried basil leaves 
1/2  cup crumbled feta or cubed mozzarella cheese (2 ounces)


1.Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.

2.Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.

3.Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately.