About this recipe:If you love garlic and tomatoes, this dish was specially made for you. Pasta al dente is served with a simple sauce made with fresh Roma tomatoes, sun-dried tomatoes and roasted garlic.
1 whole head of garlic
400g small shape pasta (e.g. penne)
5 tablespoons olive oil
5 Roma tomatoes, seeded and chopped
150g sun-dried tomatoes, chopped
salt and pepper, to taste
1/2 teaspoon dried oregano
50g Parmesan cheese, grated
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Wrap the whole head of garlic (unpeeled) in aluminium foil and place in a baking tin.
Bake in the preheated oven for 50 minutes or until tender. Once cooked, remove from oven and let it cool for a little bit. Squeeze each garlic clove to obtain the creamy pulp of the garlic. Transfer to a plate and chop a little bit for a more minced texture.
In a large pot of boiling salted water, cook pasta until just al dente, according to the instructions on the packet. Drain well and toss with 1 tablespoon of olive oil.
In a medium saucepan, heat the remaining olive oil and cook and stir chopped fresh tomatoes and sun-dried tomatoes for about 5 minutes. Add roasted garlic and season with salt, pepper and oregano.
Add cooked pasta, toss well and serve in individual bowls. Sprinkle with Parmesan cheese.