Shelly's Recipe

PENNE WITH ROASTED GARLIC

Category: Noodles / Pasta

20 cherry tomatoes, stemmed and halved
1 1/4 cups olive oil
1 bulb roasted jumbo garlic
1 cup white wine
1 tbsp unsalted butter
20 fresh tips 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 sheet pan and drizzle with 1/4 cup oil. Bake about 20 minutes or until tomatoes are a bit shriveled and slightly brown at the edges. Remove from oven and reserve.

Slice roasted garlic in half horizontally. Squeeze each half to extract garlic pulp and reserve. Place wine, butter and asparagus in a sauté pan or skillet over high heat. After mixture comes to a boil, add tomatoes and garlic.

When all but 1/4 cup of liquid has evaporated, reduce heat to medium and add salt and pepper; bring to a boil. After pasta has been drained, return to pot and add asparagus mixture, basil and remaining olive oil. Toss and crumble cheese on top of each serving.