Recipe - Parigis Penne Pasta With Roasted Garlic

20 Cherry tomatoes; stemmed and
halved
1 One fourth cup Extra virgin olive oil
1 Head roasted jumbo garlic
1 cup White wine
1 tablespoon Unsalted butter
20 Fresh thin asparagus spears
1 pound Fresh penne pasta
1 bn Fresh basil; chopped
Salt and pepper to taste
4 ounce Goat cheese; room
temperature

Preheat oven to 300 degrees. Place cherry tomatoes on sheet pan, and
drizzle with One fourth cup olive oil. Bake about 20 minutes, until tomatoes are a
bit shriveled and slightly brown at the edges. Remove from oven, and
reserve. Slice head of roasted garlic in half horizontally. Squeeze each
half to extract meat, and reserve.

Place wine, butter, and asparagus in sauté pan or skillet over high heat.
After wineasparagus mixture comes to a boil, add tomatoes and garlic meat.
When all but One fourth cup of liquid has evaporated, reduce heat to medium and
add salt and pepper to taste.

Fill deep saucepan with water. Add pinch of salt and pepper, and bring to
boil.

Drop pasta into boiling water, and cook until it is al dente, about 2
minutes. Drain pasta, and add to asparagustomato mixture. Add basil and
remaining olive oil. Toss pasta and sauce, then spoon into 4 bowls and
crumble goat cheese on top. Serves 4.

Recipe by: unknown

Posted to MCRecipe Digest by "gswindell@widomaker.com"
gswindell@widomaker.com on Apr 27, 1998