Shelly's Recipe

PENNE PASTA WITH ROASTED GARLIC

Category: Pasta

20 cherry tomatoes, stemmed and halved
1 1/4 cups olive oil
1 heat roasted jumbo garlic
1 cup white wine
1 tbsp unsalted butter
20 fresh thin asparagus spears
1 lb penne pasta, cooked al dente
1 bunch fresh basil, chopped
Salt and pepper, to taste
4 oz goat cheese, room temperature

Preheat oven to 300. Place cherry tomatoes on a baking sheet and drizzle with 1/4 cup olive oil. Bake about 20 minutes, until tomatoes are a bit shriveled and slightly browned at the edges. Remove from oven, and reserve. Slice heat of roasted garlic in half horizontally. Squeeze each half to extract meat and reserve.

Place wine, butter, and asparagus in a saute pan over high heat. After it start to come to a boil, add tomatoes and squeezed garlic. When all but 1/4 cup of liquid has evaporated, reduce heat to medium and add salt and pepper, to taste.

Cook pasta and cook until al dente. Drain and add to mixture in skillet. Add basil and remaining olive oil. Toss, then spoon into 4 bowls and crumble with goat cheese on top. Serves 4