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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 300°F | 2. Place foil on a cookie sheet. Generously brush with 2 tbsp olive oil. Arrange tomato halves, cut sides up, in a single layer on foil; brush with 4 teaspoons olive oil. Sprinkle with the sugar, salt and pepper. | 3. Cut 1/2 inch off top of garlic bulb; drizzle with 2 tsp olive oil. Wrap in foil; place on cooking sheet with the tomatoes. | 4. Bake 55-60 minutes or until garlic is soft when pierce with a knife and tomatoes have begun to shrivel; cool slightly. | 5. Cook and drain pasta as directed on package. | 6. Squeeze garlic into remaining olive oil and mash until smooth: toss with pasta. Add pasta halves and basil; toss. Top with cheese. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
rom tomato	8 -10		cut	605.2014	0.0	134.6403	3.4
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
bulb garlic	1		unpeeled	605.2014	0.0	134.6403	3.4
rigatoni pasta	1 1/2	1/2		605.2014	0.0	134.6403	3.4
basil leaf	4	tablespoons	chopped	605.2014	0.0	134.6403	3.4
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.