Title: Roasted tomato penne
 Categories: Pastanoodle
      Yield: 4 Servings
 
     12 lg Plum tomatoes
     10 lg Garlic cloves
      1 c  Fresh basil leaves, packed
    1/2 ts Salt
    1/4 ts Pepper
    1/3 c  Extra-virgin olive oil
      4 c  Penne or rotini [=12 oz]
      1 c  Feta cheese, crumbled
 
  Slice tomatoes in half lengthwise; place, cut side up, in greased
  shallow roasting pan.
  
  In food processor, coarsely chop garlic, basil, salt and pepper. With
  motor running, pour in oil in steady stream. Spread over cut sides of
  tomatoes. Bake in 350F 180C oven for 2 hours or until withered and
  edges are browned. Chop into 1/2-inch pieces.
  
  Meanwhile, in large pot of boiling salted water, cook penne for 8-10
  minutes or until tender but firm; drain and return to pot. Toss with
  most of the tomatoes; sprinkle with feta and remaining tomatoes.
  
  Makes 4 servings for $6.80CDN [Sep 94]
  
  Per serving: about 635 calories, 19 g protein, 27 g fat, 82 g
  carbohydrate good source iron and calcium, very high source fibre