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Gluten Free: No
Serving Size: 2
Total Time: More than 1 Hour
Preparation Time: Under 15 Minutes
Preparation Method: Bake, Stove-Top
Meal Occasion: Lunch, Dinner
Level of Difficulty: Beginner
Serving Size: 2
Total Time: More than 1 Hour
Preparation Time: Under 15 Minutes
Preparation Method: Bake, Stove-Top
Meal Occasion: Lunch, Dinner
Level of Difficulty: Beginner
Ingredients
- 3 tablespoons light olive oil, divided
- 1 cup cherry tomatoes, cut in half
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 1/2 head garlic, unpeeled
- 1 cup bow-tie pasta
- 1/2 cup HORMEL® Pepperoni
- 1/2 cup cubed mozzarella cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon cracked black pepper
Directions
- Heat oven to 300°F. Place aluminum foil on baking sheet; brush with 1 tablespoon oil.
- Arrange tomato halves, cut-side-up, in single layer on foil. Brush with 1 tablespoon oil. Sprinkle with sugar, salt and ground pepper.
- Cut 1/2 inch off top of garlic head. Drizzle 1 teaspoon oil over garlic. Wrap in foil; place on baking sheet with tomatoes.
- Bake tomatoes and garlic 45 minutes or until garlic is soft when pierced with knife.
- Cook bow-tie pasta according to package directions; drain. Return to pan.
- In small bowl, squeeze garlic into remaining 2 teaspoons oil; mash until smooth. Stir into pasta. Add pepperoni, tomatoes and cheese. Cook over medium heat, stirring, 1 to 2 minutes or until cheese starts to melt. Sprinkle with basil and cracked pepper.
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